Liu, Xingxun, Xie, Fengwei, Li, Xiaoxi, Zhou, Sumei and Chen, Liyan (2015) Food polymers functionality and applications. International Journal of Polymer Science, 2015 . 813628. doi:10.1155/2015/813628 ISSN 1687-9422.

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Abstract

Food polymers are polymers from edible plants, animals, and microorganisms that can be used in food systems, including proteins, polysaccharides, and peptides. Generally, food polymers can be classified into three groups based on their sources: (1) plant-based food polymers, such as starch, dietary fiber, and cereal protein; (2) animal-based food polymers, such as meal protein; (3) microorganism-based food polymers, such as fungus polysaccharides. The oils and/or lipid from plant and animals could also be considered as food polymers although their molecular weights are relatively small.

Item Type:	Journal Article
Subjects:	Q Science > QD Chemistry T Technology > T Technology (General)
Divisions:	Faculty of Science, Engineering and Medicine > Engineering > Engineering
Library of Congress Subject Headings (LCSH):	Polymers, Food additives, Food -- Composition
Journal or Publication Title:	International Journal of Polymer Science
Publisher:	Hindawi Publishing
ISSN:	1687-9422
Official Date:	18 October 2015
Dates:	Date Event 18 October 2015 Published
Volume:	2015
Article Number:	813628
DOI:	10.1155/2015/813628
Status:	Peer Reviewed
Publication Status:	Published
Access rights to Published version:	Open Access (Creative Commons)
Date of first compliant deposit:	11 March 2019
Date of first compliant Open Access:	11 March 2019

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