Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Farris, StefanoInstitution Author: search.filters.institutionAuthor.Güleç, Şükrü

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  • Article
    Citation - WoS: 106
    Citation - Scopus: 123
    A Review of Current and Future Food Applications of Natural Hydrocolloids
    (John Wiley and Sons Inc., 2020) Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; Farris, Stefano; Güleç, Şükrü; Türkyılmaz, Meltem; Güleç, Şükrü; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.
  • Editorial
    Citation - WoS: 5
    Citation - Scopus: 7
    Natural Hydrocolloids in the Food Sector - Recent Applications Beyond Conventional Uses
    (Wiley, 2020) Yemenicioğlu, Ahmet; Güleç, Şükrü; Farris, Stefano; Yemenicioğlu, Ahmet; Türkyılmaz, Meltem; Güleç, Şükrü; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    In food industry, natural hydrocolloids have been extensively used to increase the functionality of different food products such as beverages, bakery and confectionery, sauces and dressings, and meat and poultry. Conventional applications of hydrocolloids in the food industry are still based on their rheological and surface‐active properties (Dickinson, 2018; Nishinari et al., 2018; Yousefi & Jafari, 2019). However, recent developments in the hydrocolloids sector fuelled by sophisticated market demands and emerging new technologies expanded the applications of hydrocolloids beyond their conventional uses.