Introduction to food hydrocolloids

Handbook of Hydrocolloids: Second Edition

Volumn , Issue , 2009, Pages 1-22

  Williams, P A ^a   Phillips, G O ^b  

^a GLYNDWR UNIVERSITY   (United Kingdom)

^b Phillips Hydrocolloids Research Ltd   (United Kingdom)

Author keywords

Dietary fibre; Food products; Health benefits; Hydrocolloids; Market; Regulatory aspects; Rheological properties; Source of hydrocolloids; Storage and loss moduli; Viscosity

Indexed keywords

COMMERCE; FOOD PRODUCTS; FOOD STORAGE; GELATION; MARKETING; RHEOLOGY; VISCOSITY;

DIETARY FIBRE; HEALTH BENEFITS; HYDROCOLLOIDS; REGULATORY ASPECTS; RHEOLOGICAL PROPERTY; SOURCE OF HYDROCOLLOIDS; STORAGE AND LOSS MODULUS;

COLLOIDS;

EID: 84941276177     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695873.1     Document Type: Chapter

References (11)

1. Dickinson E., Van Vliet T. Food Colloids: Biopolymers and Materials 2003, Cambridge, Royal Society of Chemistry.
2. Doxastakis G., Kiosseoglou V. Novel Macromolecules in Food Systems 2000, Elsevier Science BV, Amsterdam.
3. Dumitriu S. Polysaccharides: Structural Diversity and Functional Versatility 2005, Marcel Dekker, New York. 2nd edition.
4. Mckenna B.M. Texture in Food 2003, Woodhead Publishing Ltd, Cambridge.
5. Stephen A.M., Phillips G.O., Williams P.A. Food Polysaccharides and their Application 2006, CRC Taylor and Francis, Boca Raton, FL.
6. Sungsoo Cho S., Dreher M.L. Handbook of Dietary Fibre 2001, Marcel Dekker, New York.
7. Williams P.A., Phillips G.O. Gums and Stabilisers for the Food Industry 10 2000, Royal Society of Chemistry, Cambridge.
8. Williams P.A., Phillips G.O. Gums and Stabilisers for the Food Industry 11 2002, Royal Society of Chemistry, Cambridge.
9. Williams P.A., Phillips G.O. Gums and Stabilisers for the Food Industry 12 2004, Royal Society of Chemistry, Cambridge.
10. Williams P.A., Phillips G.O. Gums and Stabilisers for the Food Industry 13 2006, Royal Society of Chemistry, Cambridge.
11. Williams P.A., Phillips G.O. Gums and Stabilisers for the Food Industry 14 2008, Royal Society of Chemistry, Cambridge.