Protein-polysaccharide interactions in dairy production

Protein-polysaccharide interactions in dairy production

The review article examines the main global trends in the development of scientific research in the field of increasing the efficiency of dairy products production using polysaccharides of various origins and purposes. It has been shown that non-traditional polysaccharides of plant origin are increa...

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Bibliographic Details
Main Author:	I. T. Smykov
Format:	Article
Language:	Russian
Published:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2021-01-01
Series:	Пищевые системы
Subjects:	milk proteins polysaccharides biocomposites dairyproducts functional foods nanostructure
Online Access:	https://www.fsjour.com/jour/article/view/90

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