Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Fengli Lian, Da‐Wen Sun, Jun‐Hu Cheng, Ji Ma
Topics & Concepts
StarchFood processingFood industryMacromoleculeChemistrySwellingMaterials scienceFood scienceChemical engineeringNanotechnologyBiochemistryComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes