Fundamental Properties and Food Application of Hydrocolloids

Author:

Funami Takahiro

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference23 articles.

1. New texture modifiers of food. Interactions between different food hydrocolloids and their usability.

2. 2) van Olphen, H. and Mysels, K.J., International union of pure and applied chemistry. Commission I.6 : Colloid and Surface Chemistry, Theorex, (1975).

3. The effect of depolymerised guar gum on the stability of skim milk

4. 4) 船見孝博,堤之達也,岸本一宏,とろみ調整食品や介護食品に使用されている増粘剤およびゲル化剤,日調科誌,39, 233-239(2006).

5. 5) Clark, R., Influence of hydrocolloids on flavour release and sensory-instrumental correlations, In “Gums and Stabilisers for the Food Industry 11,” eds. Phillips, G.O. and Williams, P.A., Royal Society of Chemistry, pp. 217-224 (2002).

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