作者：Zhijun Shi, Yue Zhang, Glyn O. Phillips, Guang Yang*
關鍵字：Bacterial cellulose; Microbial polysaccharide; Food
論文來源：期刊
具體來源：Food Hydrocolloids, Volume 35, March 2014, Pages 539–545
發表時間：2014年
Abstract
Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures. As a nano-scale fiber it can form a 3D network structure. Its material properties are multifunctional, with potential uses for thickening and gelling, stabilizing, water-binding and as a packing material. This review deals with current research and possible applications in the food industry.
