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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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Bibliographic Details
Other Authors: Fang, Yapeng (Editor), Zhang, Hongbin (Editor), Nishinari, Katsuyoshi (Editor)
Format: eBook
Language:English
Published: Singapore Springer Nature Singapore 2021, 2021
Edition:1st ed. 2021
Subjects:
Food Science
Biochemistry
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
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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