Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Xin Qi; Yanjun Zhang; Hansong Yu; Jianhua Xie

doi:10.3390/foods12020249

Foods (Jan 2023)

Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Xin Qi,
Yanjun Zhang,
Hansong Yu,
Jianhua Xie

Affiliations

Xin Qi: State Key Laboratory of Food Science and Technology, 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 Technology, Nanchang University, Nanchang 330047, China

DOI: https://doi.org/10.3390/foods12020249
Journal volume & issue: Vol. 12, no. 2
p. 249

Abstract

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As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...]

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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

Abstract

Keywords