Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Abstract
Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...].
Topics & Concepts
Thickening agentFlavorFood scienceThickeningFood industryFood additiveChemistryBusinessMaterials scienceNanotechnologyPolymer scienceProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization