The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives....

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Bibliographic Details
Main Authors:	Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Gels
Subjects:	polysaccharide hydrocolloids cellulose starch meat products application
Online Access:	https://www.mdpi.com/2310-2861/11/1/55
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