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Food hydrocolloids = functionalities...

Fang, Yapeng.

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Food hydrocolloids = functionalities and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food hydrocolloids/ edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari.
其他題名:	functionalities and applications /
其他作者:	Fang, Yapeng.
出版者:	Singapore :Springer Singapore : : 2021.,
面頁冊數:	xi, 524 p. :ill., digital ;24 cm.
內容註:	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
標題:	Hydrocolloids. -
電子資源:	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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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
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