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Enrollment Publications
Utilization of bacterial cellulose in food
Date: 2017-06-08
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Essay topic:Utilization of bacterial cellulose in food

Ambit:Functional polymer

Author:Zhijun Shi, Yue Zhang, Glyn O. Phillips, Guang Yang*

Key words:Bacterial cellulose;  Microbial polysaccharide;  Food

Source: journal

Specific source :Food Hydrocolloids, Volume 35, March 2014, Pages 539–545

Published:2014.06

Abstract:

Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures. As a nano-scale fiber it can form a 3D network structure. Its material properties are multifunctional, with potential uses for thickening and gelling, stabilizing, water-binding and as a packing material. This review deals with current research and possible applications in the food industry.

Utilization of bacterial cellulose in food


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 Address: Department of Life Science and Technology, East Campus, Huazhong University of Science and Technology, No. 1037 LuoYu
 Address: Department of Life Science and Technology, East Campus, Huazhong University of Science and Technology, No. 1037 LuoYu Address: College of Life Science and Technology, East Campus, Huazhong University of Science and Technology, No. 1037 LuoYu East  


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