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- W2582990398 abstract "This chapter provides an overview of the source and functional properties of a range of hydrocolloids that are used in the food industry. The focus is on polysaccharide materials and includes a brief introduction to the rheological behavior of hydrocolloids in solution and reviews the viscous and viscoelastic properties of the main hydrocolloids used as thickeners and as gelling agents. The synergistic interactions between different hydrocolloids and the potential application of these mixed systems to develop novel textures in food products are highlighted. The mechanisms by which certain hydrocolloids stabilize emulsions and dispersions by preventing creaming or sedimentation and droplet or particle aggregation are reviewed. A brief overview of the function of hydrocolloids as dietary fiber and their influence on human health are presented. Regulatory aspects and market trends are reviewed." @default.
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- W2582990398 date "2021-01-01" @default.
- W2582990398 modified "2023-10-10" @default.
- W2582990398 title "Introduction to food hydrocolloids" @default.
- W2582990398 doi "https://doi.org/10.1016/b978-0-12-820104-6.00017-6" @default.
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