Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the ...
The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and ...
Hydrocolloids are used as gelling (e.g. in the production of jelly, desserts, pudding, and fruit-flavoured starch jelly), thickening (ready-made sauces, vegetable products), water-binding (powdered products to be consumed with water, frozen food), and emulsifying agents (to create oil-in-...
Food Hydrocolloids 51:227–240 Article CAS Google Scholar Gómez-Mascaraque LG, Sanchez G, López-Rubio A (2016) Impact of molecular weight on the formation of electrosprayed chitosan microcapsules as delivery vehicles for bioactive compounds. Carbohyd Polym 150:121–130 Article Google Scholar ...
Food Hydrocolloids 123(June 2021), 106986. https://doi.org/10.1016/j.foodhyd.2021.106986 Kumar, S., & Pandey, G. (2020). Biofortification of pulses and legumes to enhance nutrition. Heliyon, 6(3), 4–9. https://doi.org/10.1016/j.heliyon.2020.e03682 Article CAS Google Scholar Laila...
Hydrocolloids from natural polysaccharides like konjac glucomannan, κ-carrageenan, konjac mannan, and xanthan gum are increasingly used for their gelling, thickening, emulsifying, and stabilizing properties, contributing to the desired textural properties of PBMAs133. Regulatory changes, such as the ...
Food Hydrocolloids Available online 9 April 2024, 110089 In Press, Journal Pre-proofWhat’s this?Bigels as emerging biphasic systems: properties, applications, and prospects in the food industry Author links open overlay panelErpeng Chao 1, Jinwei Li 1, Zhenhua Duan 2, Liuping Fan 1 2 3Show...
Food HydrocolloidsSun C, Gunasekaran S, Richards MP (2007) Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in- ... C Sun,S Gunasekaran,MP Richards - 《Food Hydrocolloids》 被引量: 287发表: 2007年 Effects of protein concentration and oil-phase volume ...
Huang, D., Li, W., Li, G., Zhang, W., Chen, H., Jiang, Y., & Li, D. (2023). Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio molitor protein.Food Hydrocolloids, 134, 108056.https://doi.org/10.1016/j.foodhyd.2022.108056 ...
Food Hydrocolloids (2011) D. Kocer et al. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer J. Food Eng. (2007) S. Lee et al. Impact of diverse cultivars on molecular and crystalline structures of rice starch for food processing ...