Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids Editors: Peter Williams, Glyn Phillips
Gelatins – Physicochemical Properties, Source Dependence and Applications
Properties and Applications of Soy Proteins
Securing Food Proteins: From by-Products to Functional Ingredient
Protein-Polysaccharide Interactions: Phase Behaviour and Applications
Physicochemical Characterisation of Inulin and Ryegrass Fructan
Solution Properties of Brachystegia Eurycoma Seed Polysaccharide
Studies on Pomelo Pectin: Characterisation and Rheological Properties
Influence of Storage on the Water Binding of Pectin: Determination by DSC
Effects of Ball Milling on the Properties of Colored Rice Bran
Thickening Properties of Corn Fiber Gum With Other Carbohydrate Polymers
Non-Linear Dynamic Viscoelasticity of Xanthan Gum Solutions
Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)
Rheological Effects of Different Interactions in Kappa-carrageenan/Locust Bean Gum/Konjac Glucomamman Gels
Phase Separation and Gel Formation in Kinetically-Trapped Guar Gum/Acid Milk Gels
Okra Extracts as Emulsifiers for Acidic Emulsions
Functional Properties of Hydrophobically Modified Inulin
Stabilisation of Foams By Whey Protein Gel Particles
Ethocel™ for Oil Structuring in Food Applications
Use of Polysaccharides as Stabilisers for Specialized Oxygen Cocktails
Design of Colloidal Foods for Healthier Diets
Polysaccharides From Dendrobium Officinal, Cordyceps Sinensis and Ganoderma : Structures and Bioactivities
Rheological Behaviour of Maize β-Glucan and its Application as a Fat Replacer in Baked Goods
Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion
Synergistic Roles of Alginates and α-Glucans in Gastric Raft Formulations
Development of a Dairy Dessert with Functional Properties
Subject Index
Publication details
- Print publication date
- 16 Apr 2014
- Copyright year
- 2014
- Print ISBN
- 978-1-84973-883-5
- PDF eISBN
- 978-1-78262-130-0
About this book
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference.
Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.