Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Foods
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 [...]
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
hydrocolloids used for gelling, thickening, stabilizing foams, emulsions, and dispersions, and facilitating the controlled release of flavor
“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 rele...”
Concepts
Thickening agentFlavorFood scienceThickeningFood industryFood additiveChemistry