Study on the Influencing Factors and Modification Methods of Polysaccharide Emulsification
Food emulsifier is one of the most widely used food additives in the food industry.Polysaccharide,as one of the important sources,has the characteristics of stable structure,high molecular weight,high safety and good biological activity and functional properties,so it has been widely concerned.However,due to the high hydrophilicity of most polysaccharides,their emulsification performance is not good.In this paper,the different influencing factors and modification methods of polysaccharide emulsification were summarized in order to provide ideas for the development of polysaccharide as food emulsifier.
万方数据
维普
