Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review
Authors
Keywords
-
Journal
POLYMER BULLETIN
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2022-05-26
DOI
10.1007/s00289-022-04264-5
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Applications of chitosan-based carrier as an encapsulating agent in food industry
- (2022) Gisoo Maleki et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review
- (2022) Mayushi Malshika Jayakody et al. Journal of Food Measurement and Characterization
- Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review
- (2020) Marie Carene Nancy Picot-Allain et al. FOOD REVIEWS INTERNATIONAL
- Chitosan-based hydrogel beads: Preparations, modifications and applications in food and agriculture sectors – A review
- (2020) Bai Qu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Edible hydrocolloids as sustainable substitute for non-biodegradable materials
- (2020) Bhawna Bisht et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying
- (2020) Ruth Hernández-Nava et al. FOOD HYDROCOLLOIDS
- Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds
- (2020) Mehnaza Manzoor et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Key advances of carboxymethyl cellulose in tissue engineering & 3D bioprinting applications
- (2020) Allen Zennifer et al. CARBOHYDRATE POLYMERS
- Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties
- (2019) Mohammad Yousefi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review of current and future food applications of natural hydrocolloids
- (2019) Ahmet Yemenicioğlu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability
- (2019) Gheorghe Adrian Martău et al. Polymers
- Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review
- (2019) Fakhreddin Salehi Food Science & Nutrition
- A review of extractions of seaweed hydrocolloids: Properties and applications
- (2018) H. P. S. Abdul Khalil et al. Express Polymer Letters
- Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
- (2018) Bilal Hassan et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Recent Advances in Edible Polymer Based Hydrogels as a Sustainable Alternative to Conventional Polymers
- (2018) Akbar Ali et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of depth and initial fragment weights of Gracilaria gracilis on the growth, agar yield, quality, and biochemical composition
- (2018) Rafik Ben Said et al. JOURNAL OF APPLIED PHYCOLOGY
- Carrageenan: a review
- (2018) J. Necas et al. VETERINARNI MEDICINA
- A Review on Konjac Glucomannan Gels: Microstructure and Application
- (2017) Dan Yang et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- The functional and nutritional aspects of hydrocolloids in foods
- (2016) Juan-Mei Li et al. FOOD HYDROCOLLOIDS
- Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability
- (2016) C. Arancibia et al. International Journal of Polymer Science
- Applications of Natural Polymer Gum Arabic: A Review
- (2015) Seema Patel et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies
- (2015) Nanna Rhein-Knudsen et al. Marine Drugs
- Methylcellulose, a Cellulose Derivative with Original Physical Properties and Extended Applications
- (2015) Pauline Nasatto et al. Polymers
- Locust bean gum: Processing, properties and food applications—A review
- (2014) Sheweta Barak et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Current advances of chemical and physical starch-based hydrogels
- (2014) Congming Xiao STARCH-STARKE
- Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums
- (2012) María D. Torres et al. CARBOHYDRATE POLYMERS
- Food Gels: Gelling Process and New Applications
- (2011) Soumya Banerjee et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake
- (2011) Bhagwan K. Sakhale et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Guar gum: processing, properties and food applications—A Review
- (2011) Deepak Mudgil et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Edible films and coatings: Structures, active functions and trends in their use
- (2011) Víctor Falguera et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Hydrocolloids as thickening and gelling agents in food: a critical review
- (2010) Dipjyoti Saha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- The rheological properties of ketchup as a function of different hydrocolloids and temperature
- (2009) Arash Koocheki et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Hydrocolloid Gel Particles: Formation, Characterization, and Application
- (2008) P. Burey et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
- (2008) A. Albert et al. FOOD HYDROCOLLOIDS
- Hydrocolloids as emulsifiers and emulsion stabilizers
- (2008) Eric Dickinson FOOD HYDROCOLLOIDS
- Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin
- (2008) Charles S. Brennan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started