Food Hydrocolloids: Functionalities and Applications

Book Overview

Chapter 1. Introduction to food hydrocolloids.- Chapter 2. Solution properties.- Chapter 3. Rheological and thickening properties.- Chapter 4. Gelling properties.- Chapter 5. Emulsifying properties.- Chapter 6.Liquid Foaming Properties .- Chapter 7. Tribological and sensory properties.- Chapter 8. Coating and film-forming properties.- Chapter 9. Self-assembling properties.- Chapter 10. Flavour delivery.- Chapter 11. Encapsulation and targeted release.- Chapter 12. Replacement of fat or starch.- Chapter 13. Structuring for elderly foods.- Chapter 14. Bioactivities.- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications.

• Format: Paperback
• Language: English
• ISBN: 9811603227
• ISBN13: 9789811603228
• Release Date: May 2022
• Publisher: Springer
• Length: 524 Pages
• Weight: 1.64 lbs.
• Dimensions: 1.1" x 6.1" x 9.2"