Recent advance in research of chitin in the field of food science

Authors

WANG Yun-tao, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 ,China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
YANG Fang, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 ,China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
LI Bin, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070 , China
BAI Yan-hong, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 ,China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China

Abstract

This review summarizes the latest research of chitin in food field, including the application of chitin film as food packaging materials, the application of chitin microspheres in immobilization, adsorption and separation of macromolecules, the preparation of nano chitin and its application in emulsification, regulation of food texture, antibacterial function, and health promoting effect, the new method for preparing chitin oligosaccharides.

Publication Date

7-28-2020

First Page

221

Last Page

226

DOI

10.13652/j.issn.1003-5788.2020.07.044

Recommended Citation

Yun-tao, WANG; Fang, YANG; Bin, LI; and Yan-hong, BAI (2020) "Recent advance in research of chitin in the field of food science," Food and Machinery: Vol. 36: Iss. 7, Article 44.
DOI: 10.13652/j.issn.1003-5788.2020.07.044
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/44

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