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

Xin QiYanjun ZhangHansong Yu Mingyong Xie

Published in: Foods (Basel, Switzerland) (2023)

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 [...].

Keyphrases

human health
protein protein
risk assessment
small molecule
cell wall