Food Polysaccharides, Starch, and Protein

Food Polysaccharides, Starch, and Protein

Technology
Oncology

Natural macromolecular substances, such as polysaccharides, starch, and protein, are prevalent in the organs of plants and animals and are major types of biopolymer components in food. They not only provide people with energy and nutrition but are also used in food processing as natural additives due to their gelling, emulsifying, film-forming properties, etc. The food industry has been gaining increasing impetus recently to create desired nutritional profiles and to improve the quality of food products, and so we expect a greater emphasis will be placed on understanding the physicochemical characteristics of food polysaccharides, starch, and protein.

Jianhua Xie,
Yanjun Zhang

https://mdpi-res.com/bookfiles/book/10427/Food_Polysaccharides_Starch_and_Protein.pdf?v=1771899050

MDPI - Multidisciplinary Digital Publishing Institute

2025

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