期刊
FOOD HYDROCOLLOIDS
卷 35, 期 -, 页码 539-545出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.07.012
关键词
Bacterial cellulose; Microbial polysaccharide; Food
资金
- National Natural Science Foundation of China [20774033, 21074041]
- Fundamental Research Funds for the Central Universities, Huazhong University of Science and Technology [2010JC016]
- Natural Science of Hubei Province for Distinguished Young Scholars [2008CDB279]
Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures. As a nano-scale fiber it can form a 3D network structure. Its material properties are multifunctional, with potential uses for thickening and gelling, stabilizing, water-binding and as a packing material. This review deals with current research and possible applications in the food industry. (C) 2013 Elsevier Ltd. All rights reserved.
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