Structure and Function of Polysaccharides and Oligosaccharides in Foods-Reference-Cited by-同舟云学术

Structure and Function of Polysaccharides and Oligosaccharides in Foods

Published:2023-10-23 Issue:20 Volume:12 Page:3872
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Yao Tianming¹²,Ma Mengting¹,Sui Zhongquan¹^ORCID

Affiliation:

1. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

2. Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA

Abstract

Polysaccharides and oligosaccharides are abundantly found in various foods [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/20/3872/pdf

Reference5 articles.

1. Phillips, G.O., and Williams, P.A. (2009). Handbook of Hydrocolloids, Woodhead Publishing.

2. Xylo-Oligosaccharides as Texture Modifier Compounds in Aqueous Media and in Combination with Food Thickeners;Penksza;Food Sci. Nutr.,2020

3. Starch–Lipid and Starch–Lipid–Protein Complexes: A Comprehensive Review;Wang;Compr. Rev. Food Sci. Food Saf.,2020

4. Dietary Starch Digestion Products as Activators for Gut Hormones Controlling Appetitive Response;ElHindawy;FASEB J.,2017

5. 3D Printing and Controlled Release of Functional Ripening Surimi Improved by Nano Starch-Xylo-Oligosaccharides: Chemical Bonds and Microstructure Influences;Li;Innov. Food Sci. Emerg. Technol.,2022

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