Food hydrocolloids: Classification, functional properties and applications
Food hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents. In addition, these compounds are widely used in additive technologies, for production o...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-04-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/707 |
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