Special Issue:Carbohydrate Hydrocolloids in Food Systems:from Structure to Human Health  

出　　处：《Food Science and Human Wellness》2023年第2期F0004-F0004,共1页食品科学与人类健康（英文）

摘　　要：Preface Carbohydrate hydrocolloids mainly refer to the carbohydrate polymers and oligomers that can form colloidal systems when dispersed in water.A great variety of these poly saccharides and oligosaccharides are used as functional food additives,such as starch,modified starch,pectin,xanthan,carrageenans,gellan gum,alginate,galactomannans(e.g.,guar gum and locust bean gum),gum Arabic or acacia gum,gum karaya,gum tragacanth,carboxymethyl cellulose,and various oligosaccharides,to name but a few.

关 键 词：COLLOIDS dispersed COLLOIDAL 

分 类 号：TS2[轻工技术与工程—食品科学与工程]