The presenters and all the other delegates had an in-depth discussion around the presentations and also shared their thoughts about the future trends of food hydrocolloids study. Based on the invited presentations, extensive and in-depth discussions among all delegates as well as specially organized...
The future trends of food hydrocolloids - ScienceDirectStructures, Properties, and Functionsdoi:10.1007/978-1-4615-2486-1Wei Lu aKatsuyoshi Nishinari bShingo Matsukawa cYapeng Fang aSpringer USFood HydrocolloidsT. Hagiwara, H. Kumagai, K. Nakamura, Food Hydrocoll. 12 , 29–36 (1998). : 10....
Gómez-Guillén MC, Pérez-García S, Alemán A, Vázquez JA, Montero MP (2022) The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions. Food Hydrocolloids 131:107799...
Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are on the increase due to heightened consumer awareness, a growing demand for clean label products, widespread efforts to promote and embrace sustainable practices,
food blends fruit and vegetable ingredients hydrocolloids inorganic salts minerals Towards a sustainable future Join us on our journey to a sustainable future as we strive to become the industry leader in the responsible supply of environmental and social sustainable nutrition ingredients. ...
food blends fruit and vegetable ingredients humectants hydrocolloids inorganic salts minerals naturals oils and fats proteins ready-to-use bakery products shelf-life regulators and preservatives spices starches sweeteners vitamins Towards a sustainable future ...
properties of chia gum and its application in meat products, baking products, dairy products, food preservation and packaging. The future research direction and application prospect of chia gum are discussed in order to provide ideas and objectives for the food industry to seek new green modifiers....
Design future foods using plant protein blends for best nutritional and technological functionality[J]. Trends in Food Science & Technology,2021,113(9):139−150. [7] MCCLEMENTS D J, GROSSMANN L. The science of plant-based foods:Constructing next-generation meat, fish, milk, and egg ...
2021, Food Control Show abstract Enzymatic and chemical modification of zein for food application 2021, Trends in Food Science and Technology Show abstract Small and large oscillatory shear properties of concentrated proteins 2021, Food Hydrocolloids Show abstract Turning Food Protein Waste into Sustainable...
X. (2023). Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles. Food Hydrocolloids, 144, 109016. https://doi.org/10.1016/j.foodhyd.2023.109016 Article CAS Google Scholar Ke, Y., Ding, B., Zhang, M., Dong, T., Fu,...