Gao Y, Liu R, Liang H. Food Hydrocolloids: Structure, Properties, and Applications.
Foods 2024;
13:1077. [PMID:
38611381 PMCID:
PMC11011930 DOI:
10.3390/foods13071077]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Hydrocolloids 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 [...].
Collapse