Results 21 to 30 of about 17,019 (279)
Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves
Fluids, 2021 The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly.
Diana López-Barraza +4 more
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Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel [PDF]
Shipin KexueMyofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products.
XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian
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Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat
Food Technology and Biotechnology, 2020 Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients ...
Vinicius Jose Bolognesi +2 more
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Scientia Agropecuaria, 2020 Present work proposes the substitution of traditional food stabilizers from the hydrocolloids of algae. Hydrocolloids from Nostoc commune and Nostoc sphaericum were extracted, characterized by infrared spectroscopy, and modelled their rheological ...
Antony Torres-Maza +5 more
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Algae-derived hydrocolloids in foods: applications and health-related issues
Bioengineered, 2021 Hydrocolloids are a class of food additives with broad applications in the food industry to develop structure in food ingredients. Hydrocolloids can be synthetic, plant-based, or animal-based.
Y. Liao +4 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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An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry
Molecules, 2022 Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production.
R. Waraczewski +2 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
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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 [...].
Yanlei Gao, Ru Liu, Hongshan Liang
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Food hydrocolloids: Classification, functional properties and applications
Пищевые системыFood hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents.
N. V. Nepovinnykh, O. N. Petrova
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