Solution NMR Spectroscopy of Food Polysaccharides

@inproceedings{Cheng2012SolutionNS,
  title={Solution NMR Spectroscopy of Food Polysaccharides},
  author={Huai N. Cheng and Thomas G Neiss},
  year={2012}
}
Many polysaccharides are allowed for direct food use, where they serve a number of useful functions including dietary fiber, bulking agent, thickener, encapsulant, gelling agent, foam and emulsion stabilizer, protective colloid, emulsifier and suspending agent, adhesive and binder, flocculant, swelling agent, film/coat former, or syneresis inhibitor. Many of these polysaccharides have complex structures or are mixtures with different components. Over the years, NMR has been a premiere technique… CONTINUE READING
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