Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Xin Qi, Yanjun Zhang, Hansong Yu, Jianhua Xie
Abstract
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 [...].
Topics & Concepts
PectinPolysaccharideStarchFood scienceFood industryChemistryFunctional foodBiochemistryFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications