Foods (Apr 2024)

Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits

Liyuan Rong,
Mingyue Shen,
Yanjun Zhang,
Hansong Yu,
Jianhua Xie

Affiliations

Liyuan Rong: State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Mingyue Shen: State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Yanjun Zhang: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Hansong Yu: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Jianhua Xie: State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China

DOI: https://doi.org/10.3390/foods13071113
Journal volume & issue: Vol. 13, no. 7
p. 1113

Abstract

Natural macromolecular substances are prevalent in the organs of plants and animals, such as polysaccharides, resins, proteins, etc [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal