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

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

Foods. 2023 Jan 5;12(2):249. doi: 10.3390/foods12020249.

Authors

Xin Qi¹, Yanjun Zhang², Hansong Yu³, Jianhua Xie¹

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
² Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
³ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

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 [...].

Publication types

Editorial