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- Title
Food Hydrocolloids: Structure, Properties, and Applications.
- Authors
Gao, Yanlei; Liu, Ru; Liang, Hongshan
- Abstract
This text provides an overview of hydrocolloids and their applications in the food industry. Hydrocolloids are substances used for gelling, thickening, and stabilizing food products. They can be derived from various sources such as plants, animals, and microbial metabolism. Hydrocolloids have functional properties that improve the texture and stability of food, and they can also be used to reduce salt, fat, and glycemic index in food products. The text explores specific examples of hydrocolloids, such as konjac glucomannan, and their effects on starch gelatinization and retrogradation in bread. It also discusses the potential use of hydrocolloids in fat replacement, encapsulation of bioactive substances, and intelligent packaging. The text concludes by highlighting the need for further research in this field.
- Subjects
HYDROCOLLOIDS; SODIUM caseinate; BREAD; MOLECULAR structure; FAT; LYCOPENE; CARBOHYDRATE content of food; FOOD emulsions; FOOD industry
- Publication
Foods, 2024, Vol 13, Issue 7, p1077
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13071077