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 Zhao¹, Ping Shao², Baojun Xu³

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: [email protected].

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