The Experts below are selected from a list of 21 Experts worldwide ranked by ideXlab platform
Suvendu Bhattacharya - One of the best experts on this subject based on the ideXlab platform.
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Hydrocolloids as thickening and gelling agents in food: A critical review
Journal of Food Science and Technology, 2010Co-Authors: Dipjyoti Saha, Suvendu BhattacharyaAbstract:Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, Restructured Foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.
Yurong Guo - One of the best experts on this subject based on the ideXlab platform.
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An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Trends in Food Science & Technology, 2020Co-Authors: Xi Yang, Lijun Sun, Yurong GuoAbstract:Abstract Background Food polysaccharides are referred to the polysaccharides that have been approved for industrial usage in formulating food products, where they are generally utilized to boost the textural attributes of the Foods. In this regard, the applications of food polysaccharides are dependent on their physicochemical properties, such as hydration, gelation, emulsification, thickening properties and so forth. Scope and approach The review starts by discussing the classification and properties of food polysaccharides, and subsequently outlines their links to applications in improving the textural attributes of a wide range of food products, including emulsion-based Foods, low calorie Foods, Restructured Foods, gelatin free Foods, breaded or battered Foods, and frozen Foods as well as wheaten Foods. Key findings and conclusions Food polysaccharides can be categorized into different groups according to various standards. Both the intrinsic molecular characteristics and the extrinsic environmental factors significantly affect the physicochemical properties of polysaccharides, thereby affecting their functionality and usages in different types of Foods. For example, surface-active polysaccharides exhibit good potential to be applied to formulating emulsion-based Foods, and highly hydrophilic and gelling polysaccharides are preferred in frozen Foods. Overall, rationally selecting polysaccharides requires a fundamental understanding on their properties when designing or improving food textures. Furthermore, a full understanding of the structure-property relationship of food polysaccharides and establishing valid methods for more accurately characterizing the textural attributes of Foods within the mouth are still in need.
Dipjyoti Saha - One of the best experts on this subject based on the ideXlab platform.
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Hydrocolloids as thickening and gelling agents in food: A critical review
Journal of Food Science and Technology, 2010Co-Authors: Dipjyoti Saha, Suvendu BhattacharyaAbstract:Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, Restructured Foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.
Xi Yang - One of the best experts on this subject based on the ideXlab platform.
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An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Trends in Food Science & Technology, 2020Co-Authors: Xi Yang, Lijun Sun, Yurong GuoAbstract:Abstract Background Food polysaccharides are referred to the polysaccharides that have been approved for industrial usage in formulating food products, where they are generally utilized to boost the textural attributes of the Foods. In this regard, the applications of food polysaccharides are dependent on their physicochemical properties, such as hydration, gelation, emulsification, thickening properties and so forth. Scope and approach The review starts by discussing the classification and properties of food polysaccharides, and subsequently outlines their links to applications in improving the textural attributes of a wide range of food products, including emulsion-based Foods, low calorie Foods, Restructured Foods, gelatin free Foods, breaded or battered Foods, and frozen Foods as well as wheaten Foods. Key findings and conclusions Food polysaccharides can be categorized into different groups according to various standards. Both the intrinsic molecular characteristics and the extrinsic environmental factors significantly affect the physicochemical properties of polysaccharides, thereby affecting their functionality and usages in different types of Foods. For example, surface-active polysaccharides exhibit good potential to be applied to formulating emulsion-based Foods, and highly hydrophilic and gelling polysaccharides are preferred in frozen Foods. Overall, rationally selecting polysaccharides requires a fundamental understanding on their properties when designing or improving food textures. Furthermore, a full understanding of the structure-property relationship of food polysaccharides and establishing valid methods for more accurately characterizing the textural attributes of Foods within the mouth are still in need.
Thomas Laaman - One of the best experts on this subject based on the ideXlab platform.
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Hydrocolloids in food processing
2010Co-Authors: Thomas LaamanAbstract:Preface. Contributor List. Chapter 1 Hydrocolloids: Fifteen Practical Tips (Thomas R. Laaman). Chapter 2 Hydrocolloids in Salad Dressings (Alan H. King). Chapter 3 Hydrocolloids in Muscle Foods (James W. Lamkey). Chapter 4 Hydrocolloids in Bakery Products (William Santa Cruz). Chapter 5 Hydrocolloids in Bakery Fillings (Marceliano B. Nieto and Maureen Akins). Chapter 6 Hydrocolloids in Frozen Dairy Desserts (Philip A. Rakes and Thomas R. Laaman). Chapter 7 Hydrocolloids in Cultured Dairy Products (Joseph Klemaszewski). Chapter 8 Hydrocolloids in Restructured Foods (Ian Challen and Ralph Moorhouse). Chapter 9 Hydrocolloids in Flavor Stabilization (Milda E. Embuscado). Chapter 10 Hydrocolloid Purchasing I: History and Product Grades (Thomas R. Laaman). Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation (Thomas R. Laaman). Index.