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Food Hydrocolloids: Functionalities and Applications

Food Hydrocolloids: Functionalities and Applications

Paperback

Technology & EngineeringChemistry

ISBN10: 9811603227
ISBN13: 9789811603228
Publisher: Springer Nature
Published: May 20 2022
Pages: 524
Weight: 1.64
Height: 1.09 Width: 6.14 Depth: 9.21
Language: English
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.

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