Food Hydrocolloids: Structure, Properties, and Applications-Reference-Cited by-同舟云学术

Food Hydrocolloids: Structure, Properties, and Applications

Published:2024-04-01 Issue:7 Volume:13 Page:1077
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Gao Yanlei¹²,Liu Ru¹²,Liang Hongshan¹

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

2. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China

Abstract

Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...]

Funder

China Agriculture Research System

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/7/1077/pdf

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