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Food hydrocolloids : functionalities and applications / Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari, editors.

Fang, Yapeng, editor.; Zhang, Hongbin (Professor of polymer science), editor.; Nishinari, Katsuyoshi, editor.
2021
TP456.H93
Available Online
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Title
Food hydrocolloids : functionalities and applications / Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari, editors.
ISBN
9789811603204 (electronic bk.)
9811603200 (electronic bk.)
9789811603198
9811603197
DOI
https://doi.org/10.1007/978-981-16-0320-4
Published
Singapore : Springer, [2021]
Copyright
©2021
Language
English
Description
1 online resource (xi, 524 pages) : illustrations
Item Number
10.1007/978-981-16-0320-4 doi
Call Number
TP456.H93
Dewey Decimal Classification
664/.06
Summary
"The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations."-- ProQuest Ebook Central resource page, viewed October 19, 2021.
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from digital title page (ProQuest Ebook Central, viewed October 19, 2021).
Added Author
Fang, Yapeng, editor.
Zhang, Hongbin (Professor of polymer science), editor.
Nishinari, Katsuyoshi, editor.
Available in Other Form
Food Hydrocolloids
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Online Access
Record Appears in
Online Resources > Ebooks
All Resources
Introduction to food hydrocolloids / Wei Lui, Xiaobei Li, and Yapeng Fang
Solution properties / Hongbin Zhang and Ruiqi Li
Rheological and thickening properties ; Gelling properties / Katsuyoshi Nishinari
Emulsifying properties / Hui Zhang and Lingli Deng
Liquid foaming properties / Yongguang Guan
Tribological and sensory properties / Sandip Panda and Jianshe Chen
Coating and film-forming properties / Qian Xiao
Self-assembling properties / Huiyan Zeng
Flavour delivery / Matthias Schultz
Encapsulation and targeted release / Bin Liu [and five others]
Replacement of fat or starch / Cuixia Sun and Yapeng Fang
Structuring for elderly foods / Makoto Nakauma and Takahiro Funami
Bioactivities / Kang Liu [and three others]
Dietary fibers : structural aspects and nutritional implications / Bin Zhang [and four others].

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