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

Xin QiYanjun ZhangHansong YuMingyong 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