期刊
FOOD HYDROCOLLOIDS
卷 78, 期 -, 页码 36-46出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2017.07.035
关键词
Gels; Emulsions; Protein; Polysaccharide; Interaction
资金
- State Key Research and Development Plan modern food processing and food storage and transportation technology and equipment [2017YFD0400200]
- National Natural Science Foundation of China
- Natural Science Foundation of Hubei Province
- Hubei University of Technology
- Japan Society for the Promotion of Science and Research
- MAFF Japan
- Osaka City University
- Unilever Research
- San-Ei-Gen FFI
- Fuji Protein Research Foundation
Some research activities at Phillips Hydrocolloids Research Centre in Wrexham, Wales and in Wuhan, China have been overviewed. Historical development in both laboratories is described. Most extensively studied topics, the relation between structure and physico-chemical properties of gum Arabic, alginates, konjac glucomannan, carrageenans, beta-lactoglobulins, protein-polysaccharide interactions have been highlighted. (C) 2017 Published by Elsevier Ltd.
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