Extraction and modification methods of hemicellulose, modified structure-activity relationship, and applications of modified hemicellulose in the food industry

Key Points

• Hemicellulose modifications enhance properties for diverse applications in the food industry.
• Key advantages include improved textural qualities and increased product stability for food formulation.
• Observational analysis on hemicellulose focused on extraction methods and modification techniques to optimize usability.
• Findings support the potential of modified hemicellulose in enhancing food products, but further studies are needed.