,:

Yuanyuan Yue1, Botao Wang2, Wenxia Xi1

  • 1Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China.

概括

本综述探讨了点修饰方法,详细介绍了物理,化学和酶处理如何改变点的特性. 这些改性pectins (MPs) 显示出扩大食品和制药应用的前景.