Food Hydrocolloids: Structure, Properties, and Applications

Yanlei Gao; Ru Liu; Hongshan Liang

doi:10.3390/foods13071077

Foods (Apr 2024)

Food Hydrocolloids: Structure, Properties, and Applications

Yanlei Gao,
Ru Liu,
Hongshan Liang

Affiliations

Yanlei Gao: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Ru Liu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Hongshan Liang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

DOI: https://doi.org/10.3390/foods13071077
Journal volume & issue: Vol. 13, no. 7
p. 1077

Abstract

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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 [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords