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Food Hydrocolloids

Functionalities and Applications

  • Book
  • © 2021

Overview

Editors:
  1. Yapeng Fang

    1. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

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  2. Hongbin Zhang

    1. School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai, China

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  3. Katsuyoshi Nishinari

    1. School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China

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  • Introduces the definition, classification, source and structure of hydrocolloids

  • Provides a comprehensive description of hydrocolloids functionalities and food-related applications

  • Covers the new developments in fundamental knowledge and practice

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Introduction to Food Hydrocolloids

    • Wei Lu, Xiaobei Li, Yapeng Fang
    Pages 1-28

  3. Solution Properties

    • Hongbin Zhang, Ruiqi Li
    Pages 29-73

  4. Rheological and Thickening Properties

    • Katsuyoshi Nishinari
    Pages 75-117

  5. Gelling Properties

    • Katsuyoshi Nishinari
    Pages 119-170

  6. Emulsifying Properties

    • Hui Zhang, Lingli Deng
    Pages 171-206

  7. Liquid Foaming Properties

    • Yongguang Guan
    Pages 207-244

  8. Tribological and Sensory Properties

    • Sandip Panda, Jianshe Chen
    Pages 245-266

  9. Coating and Film-Forming Properties

    • Qian Xiao
    Pages 267-306

  10. Self-assembling Properties

    • Huiyan Zeng
    Pages 307-333

  11. Flavour Delivery

    • Matthias Schultz
    Pages 335-368

  12. Encapsulation and Targeted Release

    • Bin Liu, Lulu Jiao, Jingjing Chai, Cheng Bao, Ping Jiang, Yuan Li
    Pages 369-407

  13. Replacement of Fat or Starch

    • Cuixia Sun, Yapeng Fang
    Pages 409-444

  14. Structuring for Elderly Foods

    • Makoto Nakauma, Takahiro Funami
    Pages 445-472

  15. Bioactivities

    • Kang Liu, Xue-Ying Li, Jian-Ping Luo, Xue-Qiang Zha
    Pages 473-503

  16. Dietary Fibers: Structural Aspects and Nutritional Implications

    • Bin Zhang, Shaokang Wang, Santad Wichienchot, Qiang Huang, Sushil Dhital
    Pages 505-524
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Keywords

About this book

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.



Editors and Affiliations

  • School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

    Yapeng Fang

  • School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai, China

    Hongbin Zhang

  • School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China

    Katsuyoshi Nishinari

About the editors

Yapeng Fang is a Distinguished Professor at the School of Agriculture and Biology, Shanghai Jiao Tong University. He holds a bachelor and master degree in polymer physics and chemistry from Shanghai Jiao Tong University, and a PhD degree in Food Science and Health from Osaka City University. His research interest is focused on the structure-function relationship of hydrocolloids, and the design of future foods based on hydrocolloid technologies. He currently serves as an Associate Editor of the journal Food Hydrocolloids.


Hongbin Zhang is a full professor with tenure at the Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University (SJTU). He holds his master degree in applied chemistry and PhD in polymer materials from SJTU. His research interest is focused on the interdiscipline of polymer physicochemistry, rheology, colloid chemistry, and food science, involving polysaccharides, solutions, emulsions, and hydrogels.


Katsuyoshi Nishinari is now a specially appointed professor at Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology. He worked for National Food Research Institute and then Osaka City University (OCU), and is an emeritus professor of OCU. He is also visiting professors at Glyndwr, ESPCI, SJTU, Osaka, Keio, and other universities. His research interest includes food hydrocolloids and rheology applied in food (oral) processing. He currently serves as the editors of several colloids and rheology related journals.





Bibliographic Information

  • Book Title: Food Hydrocolloids

  • Book Subtitle: Functionalities and Applications

  • Editors: Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari

  • DOI: https://doi.org/10.1007/978-981-16-0320-4

  • Publisher: Springer Singapore

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Nature Singapore Pte Ltd. 2021

  • Hardcover ISBN: 978-981-16-0319-8Published: 19 May 2021

  • Softcover ISBN: 978-981-16-0322-8Published: 20 May 2022

  • eBook ISBN: 978-981-16-0320-4Published: 18 May 2021

  • Edition Number: 1

  • Number of Pages: XI, 524

  • Number of Illustrations: 59 b/w illustrations, 90 illustrations in colour

  • Topics: Food Science, Biochemistry, general

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