自动汇总
中国
食品科学
食品技术
生物技术
政治学
化学
计算机科学
生物
人工智能
法学
作者
Wei Lü,Katsuyoshi Nishinari,Shingo Matsukawa,Yapeng Fang
标识
DOI:10.1016/j.foodhyd.2020.105713
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.
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