Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9501
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dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorFarris, Stefano-
dc.contributor.authorTürkyılmaz, Meltem-
dc.contributor.authorGüleç, Şükrü-
dc.date.accessioned2020-07-25T22:12:42Z-
dc.date.available2020-07-25T22:12:42Z-
dc.date.issued2020-
dc.identifier.issn0950-5423-
dc.identifier.issn1365-2621-
dc.identifier.urihttps://doi.org/10.1111/ijfs.14363-
dc.identifier.urihttps://hdl.handle.net/11147/9501-
dc.description.abstractThe main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEncapsulationen_US
dc.subjectFood applicationsen_US
dc.subjectFunctional propertiesen_US
dc.subjectHealth benefitsen_US
dc.subjectNanotechnologyen_US
dc.subjectNatural hydrocolloidsen_US
dc.subjectPackagingen_US
dc.titleA review of current and future food applications of natural hydrocolloidsen_US
dc.typeArticleen_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.startpage1389en_US
dc.identifier.endpage1406en_US
dc.identifier.wosWOS:000487980900001en_US
dc.identifier.scopus2-s2.0-85073994512en_US
dc.relation.publicationcategoryDiğeren_US
dc.identifier.doi10.1111/ijfs.14363-
dc.relation.doi10.1111/ijfs.14363en_US
dc.coverage.doi10.1111/ijfs.14363en_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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