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101 0 $aeng
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181   $ctxt$2rdacontent
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200 00$aFood hydrocolloids $efunctionalities and applications /$fedited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari
205   $a1st ed. 2021.
210  1$aCham, Switzerland :$cSpringer,$d[2021]
210  4$d©2021
215   $a1 online resource (XI, 524 p. 149 illus., 90 illus. in color.)
311   $a981-16-0319-7 
327   $aChapter 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.
330   $aThe 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.
606   $aFood science
606   $aHidrocol·loides$2thub
606   $aAlimentació$2thub
608   $aLlibres electrònics$2thub
615  0$aFood science.
615  7$aHidrocol·loides
615  7$aAlimentació
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702   $aFang$b Yapeng
702   $aZhang$b Hongbin
702   $aNishinari$b Katsuyoshi
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