Novel Application of Hydrocolloids in Food System
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 4212
Special Issue Editors
Interests: food colloid; food structure design
Interests: food colloids; delivery systems; emulsion stability; structural design
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The application of hydrocolloids in food system is an old topic. Its application makes food undergo various wonderful and interesting changes and endows food with unprecedented properties. With the emergence of new technology and the change of consumption trend, the application of hydrocolloid has some new scenes and often produces some interesting effects in the process of mutual adaptation between technology and demand. For example, hydrocolloid application could be an option of technical means to achieve the purpose of reducing fat, salt and sugar in food; the development of special food for people with dysphagia is also another new field of application, and so on. Therefore, in order to meet the changes in food consumption demand, it will be a very interesting topic to explore the role and mechanism of various food colloids, the impact on food structure, and the possible changes in processing technology.
Prof. Dr. Longtao Zhang
Dr. Like Mao
Dr. Wei Lu
Guest Editors
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Keywords
- food colloids
- application
- food structure
- processing technology
- salt reduction
- fat replacer
- sugar reduction
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