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Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre.

Authors :
Nishinari, Katsuyoshi
Fang, Yapeng
Yang, Nan
Yao, Xaolin
Zhao, Meng
Zhang, Ke
Gao, Zhiming
Source :
Food Hydrocolloids. May2018, Vol. 78, p36-46. 11p.
Publication Year :
2018

Abstract

Some research activities at Phillips Hydrocolloids Research Centre in Wrexham, Wales and in Wuhan, China have been overviewed. Historical development in both laboratories is described. Most extensively studied topics, the relation between structure and physico-chemical properties of gum Arabic, alginates, konjac glucomannan, carrageenans, beta-lactoglobulins, protein-polysaccharide interactions have been highlighted. [ABSTRACT FROM AUTHOR]

Subjects

Subjects :
*VISCOELASTICITY
*HYDROCOLLOIDS
*ELASTICITY
*COLLOIDS
*ALGINATES

Details

Language :
English
ISSN :
0268005X
Volume :
78
Database :
Academic Search Index
Journal :
Food Hydrocolloids
Publication Type :
Academic Journal
Accession number :
128518835
Full Text :
https://doi.org/10.1016/j.foodhyd.2017.07.035
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