Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol

Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol

Polysaccharides and polyphenols are important active substances in many foods and their raw materials. The interaction of polysaccharide and polyphenol may affect their physicochemical properties and functional activity respective, which also alter the nutritional and sensory qualities of food. This...

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Bibliographic Details
Main Authors: Jun HE, Mengdie WANG, Xiaoqiang CHEN, Miaomiao YING
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
polysaccharide
polyphenol
interaction mechanisms
influencing factors
functional properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020265
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