Food Hydrocolloids Science
A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Food Physics and (Bio)Chemistry".
Viewed by 15483Editors
Interests: food structure; bioactive compounds; food digestion; functional foods; agricultural by-products; hydrocolloids
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Topical Collection Information
Dear Colleagues,
Hydrocolloids are broadly used in food design and development due to their diverse functionalities. On the one hand, hydrocolloids have different functional properties that notably influence the rheological, textural, and organoleptic properties, as well as the stability, of food products. In this regard, they can be used as gelling agents, thickeners, emulsifiers, and foam stabilizers, to inhibit the formation of ice and sugar crystals and to control the release of different compounds (e.g., flavours). On the other hand, the role of hydrocolloids as dietary fibre is an area of increasing importance due to the associated nutritional benefits. Additionally, the structural interactions between hydrocolloids and other components of food can influence the bioaccessibility of healthy compounds in food and therefore impact the diet–health relationship.
Therefore, this Topical Collection focuses on rheological, structural, and organoleptic properties; techno-functional properties; modification of hydrocolloid functionality; hydrocolloids from non-traditional sources (by-products, insects, algae…); health aspects; and applications of hydrocolloids in the food industry.
Prof. Dr. Isabel Hernando
Prof. Dr. Amparo Quiles
Collection Editors
Manuscript Submission Information
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Keywords
- structure
- rheology
- biopolymers
- digestibility
- sensory properties
- food design
- health