Pectins and gums are important polysaccharides in foods because of their functional properties. They are widely used as gelling agents, thickeners, and stabilizers. They are constituents of plant tissue and are large, complex molecules whose exact nature is not certain. However, enough is known to understand some of their properties and to make use of their functional properties to produce convenience and special texture foods.
CITATION STYLE
Vaclavik, V. A., & Christian, E. W. (2014). Pectins and Gums (pp. 53–61). https://doi.org/10.1007/978-1-4614-9138-5_5
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