Results 11 to 20 of about 9,947 (284)
Foods, 2022 Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins.
František Lorenc +4 more
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Algal-Derived Hydrocolloids with Potential Antiviral Activity: A Mechanistic Approach
Biology and Life Sciences Forum, 2022 From a structural point of view, hydrocolloids are characterized as hydrophilic biopolymers with high molecular weight. Hydrocolloids are widely used in the food industry, mainly as thickeners, gelling agents, stabilizers of foams and emulsions, and ...
Cláudia S. G. P. Pereira +2 more
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Recent trends in oil structuring using hydrocolloids [PDF]
, 2021 [EN] Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related to adverse chronic health effects. Consumers and regulatory authorities are demanding more natural and healthy ingredients. Thus, in context of
Bascuas-Véntola, Santiago Martín +3 more
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Usage of hydrocolloids in cereal technology
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011 Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production
Ľubomír Mikuš +2 more
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Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods
Food Chemistry: XThis paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang +4 more
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Food Hydrocolloids: Structure, Properties, and Applications
FoodsHydrocolloids 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 [...
Hongshan Liang, Yanlei Gao, Ru Liu
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A review of extractions of seaweed hydrocolloids: Properties and applications
eXPRESS Polymer Letters, 2018 The term hydrocolloid generally refers to substances that form gels or provide viscous dispersion in the presence of water. Alginate, agar, and carrageenan are three commercially valuable hydrocolloids derived from certain brown and red seaweed and each ...
H. P. S. Abdul Khalil +8 more
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Combinations of hydrocolloids show enhanced stabilizing effects on cloudy orange juice ready-to-drink beverages [PDF]
, 2023 Cloudy ready-to-drink beverages have to be stabilized by hydrocolloids in order to prevent turbidity loss and undesirable sedimentation during storage time.
Raoui, El Mehdi; orcid: +7 more
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Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications
Foods, 2022 This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products.
S. V. Medina-López +3 more
semanticscholar +1 more source
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
, 2021 Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal.
Lee, Amelia Yilin +9 more
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