期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 112, 期 -, 页码 753-763出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2021.04.034
关键词
Food soft matter; Intermolecular interaction; Compatibility; Assembly structure stability; Characterization
资金
- European Commission [794680]
- National Natural Science Foundation of China [31972156]
- Marie Curie Actions (MSCA) [794680] Funding Source: Marie Curie Actions (MSCA)
The compatibility and assembly structure stability of food soft matter components are crucial for the development of food science and industry.
Natural polymers such as protein and polysaccharide belong to the basic kinds of food soft mater. With great diversity and complexity, the intermolecular assembly structure formed by these polymers can form stable co soluble complexes or have phase separation according to components compatibility and assembly structure stability, which are of vital importance for the further development of food science and industry. This article introduces the compatibility and various assembly structures of soft matter components and the various interactions between polysaccharides and proteins and their impact on microstructure, and summarizes the existing methods for characterizing compatibility of food soft matter and the stability of assembly structure.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据