Polysaccharides: Structure, functionality, emulsion, colloid, and application
Food Res Int
.
2022 Jan:151:110826.
doi: 10.1016/j.foodres.2021.110826.
Epub 2021 Nov 26.
Authors
Chao Zhao
1
,
Ping Shao
2
,
Baojun Xu
3
Affiliations
1
College of Food Science, Fujian Agricultural and Forestry University, China.
2
Department of Food Science and Technology, Zhejiang University of Technology, China.
3
Food Science and Technology Program, BNU-HKBU United International College, China. Electronic address: baojunxu@uic.edu.cn.
PMID:
34980377
DOI:
10.1016/j.foodres.2021.110826
No abstract available
Publication types
Editorial
Introductory Journal Article
MeSH terms
Colloids*
Emulsions
Polysaccharides*
Substances
Colloids
Emulsions
Polysaccharides