Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9486
Title: Natural hydrocolloids in the food sector - Recent applications beyond conventional uses
Authors: Yemenicioğlu, Ahmet
Farris, Stefano
Türkyılmaz, Meltem
Güleç, Şükrü
Issue Date: 2020
Publisher: Wiley
Abstract: In food industry, natural hydrocolloids have been extensively used to increase the functionality of different food products such as beverages, bakery and confectionery, sauces and dressings, and meat and poultry. Conventional applications of hydrocolloids in the food industry are still based on their rheological and surface‐active properties (Dickinson, 2018; Nishinari et al., 2018; Yousefi & Jafari, 2019). However, recent developments in the hydrocolloids sector fuelled by sophisticated market demands and emerging new technologies expanded the applications of hydrocolloids beyond their conventional uses.
URI: https://doi.org/10.1111/ijfs.14561
https://hdl.handle.net/11147/9486
ISSN: 0950-5423
1365-2621
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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