Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

With the continuous improvement of people's living standards, the concern for food nutrition and safety has gradually increased. Consumers increasingly need to replace synthetic food additives with natural components extracted from food. Polysaccharides, starch, protein, pectin, and fibre are m...

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Bibliographic Details
Format:	eBook
Language:	English
Published:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:	Biochemistry Biology, life sciences Research & information: general (−)-epigallocatechin gallate acrolein allergenicity amino acid content anthocyanin bioaccessibility anthocyanins anti-diabetic function antibacterial activity antioxidant antioxidant activity apoptosis autophagy B16F10 cells BET and GAB models betanin Bifidobacterium pseudolongum biological activity blended dual protein body health by-product camelina cake polysaccharide carboxymethyl chitosan carrier cellulose chemical interactions Chinese yam chitosan co-precipitation dual protein collagen peptide colon health complex particle conformation covalent binding cyanidin-3-O-glucoside degree of polymerization denaturation dietary fiber digestibility dual protein edible packaging emulsifying properties enzyme inhibitor fermentation behaviors fermentation in vitro fermentation patterns fish sausage flaxseed gum food constituents frozen surimi functional properties gelatin gelatinization gelling properties gut microbes gut microbiota hemicellulose hemp protein isolate Holothuria leucospilota hydrogen bonding hygroscopicity hyperlipidemia IEC-6 cells immune modulation in vitro digestion inclusion complex industry-scale microfluidizer inflammatory bowel disease insoluble dietary fiber kudzu macronutrient absorption mass spectrometry mechanism melanogenesis microstructure miscible system moderate enzymatic hydrolysis modification molecular structure mulberry leaf polysaccharides myofibrillar protein n/a nuclear magnetic resonance hydrogen spectroscopy okara ovomucoid oxidation oxidative stress packaging particle size characteristics pasting pea pea fiber pea protein Pickering emulsion plant protein polymeric proanthocyanidin polyphenol oxidase polysaccharide polysaccharide gums polysaccharide-based materials polysaccharides pre-emulsion pre-gelatinization prebiotic preservation protein blends protein co-precipitates proteomics purple corn cob purslane polysaccharides quinoa protein RAW 264.7 macrophages resistant starch retrogradation rheological properties rheology selenylation setting soybean residue splenocytes stabilizer stable system starch starch gel storage stability structural changes structural characteristics structural characterization structural properties structure structure properties superheated steam surface hydrophobicity surimi synbiotics tapioca thermal inactivation kinetics thermal properties thermostability toxicity type 2 diabetes tyrosinase ultrasound ultrasounic-assisted extraction walnut protein isolates water migration zein zeta potential β-glucan γ-irradiation
Online Access:	Open Access: DOAB: description of the publication Open Access: DOAB, download the publication

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Open Access: DOAB: description of the publication
Open Access: DOAB, download the publication

Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Internet

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