A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong
(1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, Shanghai 200240, China; 3. National Apple Processing Technology Research and Development Center, Xi’an 710119, China; 4. Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an 710119, China)
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong. A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides[J]. FOOD SCIENCE, 2021, 42(15): 300-308.