Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings
Masud Alam, Kirty Pant, Dilpreet Singh Brar, B.N. Dar, Vikas Nanda
Topics & Concepts
SyneresisRheologyFood scienceStabilizer (aeronautics)RecipeThickening agentEmulsionMaterials scienceBiochemical engineeringChemistryPolymer scienceThickeningComposite materialMechanical engineeringEngineeringBiochemistryPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties