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Food hydrocolloids = functionalities...

Fang, Yapeng.

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Food hydrocolloids = functionalities and applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food hydrocolloids/ edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
Reminder of title:	functionalities and applications /
other author:	Fang, Yapeng.
Published:	Singapore :Springer Singapore : : 2021.,
Description:	xi, 524 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Hydrocolloids. -
Online resource:	https://doi.org/10.1007/978-981-16-0320-4
ISBN:	9789811603204

Food hydrocolloids = functionalities and applications /
Food hydrocolloidsfunctionalities and applications /[electronic resource] :edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari. - Singapore :Springer Singapore :2021. - xi, 524 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811603204

Standard No.: 10.1007/978-981-16-0320-4doiSubjects--Topical Terms:

851180
Hydrocolloids.

LC Class. No.: TP456.H93 / F66 2021

Dewey Class. No.: 664.06

Food hydrocolloids = functionalities and applications /
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020 $a 9789811603198 $q (paper)
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245 0 0 $a Food hydrocolloids $h [electronic resource] : $b functionalities and applications / $c edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2021.
300 $a xi, 524 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Hydrocolloids. $3 851180
650 1 4 $a Food Science. $3 890841
650 2 4 $a Biochemistry, general. $3 890840
700 1 $a Fang, Yapeng. $3 3495213
700 1 $a Zhang, Hongbin. $3 3495214
700 1 $a Nishinari, Katsuyoshi. $3 1070990
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-16-0320-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)