The future trends of food hydrocolloids

被引：31

作者：

Lu, Wei ^{[1
]}

Nishinari, Katsuyoshi ^{[2
]}

Matsukawa, Shingo ^{[3
]}

Fang, Yapeng ^{[1
]}

机构：

[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai, Peoples R China

[2] Hubei Univ Technol, Sch Food & Biol Engn, Wuhan, Peoples R China

[3] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo, Japan

来源：

FOOD HYDROCOLLOIDS | 2020年 / 103卷

基金：

中国国家自然科学基金;

关键词：

Food hydrocolloids; Food structure design; Food colloidal nutrition; Safety; Population aging; IN-VITRO; SAFETY; NANOPARTICLES; TOXICITY; POPULATION; DELIVERY; COLLOIDS; HEALTH;

D O I：

10.1016/j.foodhyd.2020.105713

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study was proposed as an introduction and summarization of NSFC-JSPS Co-funded "China-Japan Joint Symposium on Food Hydrocolloids" held in Shanghai Jiao Tong University (Shanghai, China) from 26th to 29th September 2019. As is known, food hydrocolloids play an important role in the structure, processing, stability, flavor, nutrition, and health benefits of foods, making it a hot topic in food science and technology. More and more researchers choose to work on food hydrocolloids related subjects over the last 20 years, contributing to its accelerated development and thus making remarkable achievements. Based on the invited presentations, extensive and in-depth discussions as well as round-table meeting during the conference, several advanced novel topics related to the future trend of food hydrocolloids were proposed in this study with an objective of further promoting the progress of food hydrocolloids research.

引用

页数：4

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