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Food Hydrocolloids Functionalities and Applications /

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in...

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Corporate Author: SpringerLink (Online service)
Other Authors: Fang, Yapeng. (Editor, http://id.loc.gov/vocabulary/relators/edt), Zhang, Hongbin. (Editor, http://id.loc.gov/vocabulary/relators/edt), Nishinari, Katsuyoshi. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2021.
Edition:1st ed. 2021.
Subjects:
Food—Biotechnology.
Biochemistry.
Food Science.
Biochemistry, general.
Online Access:https://doi.org/10.1007/978-981-16-0320-4
Table of Contents:
  • Chapter 1. Introduction to food hydrocolloids
  • Chapter 2. Solution properties
  • Chapter 3. Rheological and thickening properties
  • Chapter 4. Gelling properties
  • Chapter 5. Emulsifying properties
  • Chapter 6.Liquid Foaming Properties
  • Chapter 7. Tribological and sensory properties
  • Chapter 8. Coating and film-forming properties
  • Chapter 9. Self-assembling properties
  • Chapter 10. Flavour delivery
  • Chapter 11. Encapsulation and targeted release
  • Chapter 12. Replacement of fat or starch
  • Chapter 13. Structuring for elderly foods
  • Chapter 14. Bioactivities
  • Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications.

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