Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9486
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dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorFarris, Stefano-
dc.contributor.authorTürkyılmaz, Meltem-
dc.contributor.authorGüleç, Şükrü-
dc.date.accessioned2020-07-25T22:12:41Z-
dc.date.available2020-07-25T22:12:41Z-
dc.date.issued2020-
dc.identifier.issn0950-5423-
dc.identifier.issn1365-2621-
dc.identifier.urihttps://doi.org/10.1111/ijfs.14561-
dc.identifier.urihttps://hdl.handle.net/11147/9486-
dc.description.abstractIn 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.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleNatural hydrocolloids in the food sector - Recent applications beyond conventional usesen_US
dc.typeEditorialen_US
dc.institutionauthorYemenicioğlu, Ahmet-
dc.institutionauthorGüleç, Şükrü-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume55en_US
dc.identifier.issue4en_US
dc.identifier.startpage1387en_US
dc.identifier.endpage1388en_US
dc.identifier.wosWOS:000521824300001en_US
dc.identifier.scopus2-s2.0-85083284048en_US
dc.relation.publicationcategoryDiğeren_US
dc.identifier.doi10.1111/ijfs.14561-
dc.relation.doi10.1111/ijfs.14561en_US
dc.coverage.doi10.1111/ijfs.14561en_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeEditorial-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
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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