Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Farris, StefanoPublisher: search.filters.publisher.Wiley

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  • Editorial
    Citation - WoS: 5
    Citation - Scopus: 7
    Natural Hydrocolloids in the Food Sector - Recent Applications Beyond Conventional Uses
    (Wiley, 2020) Yemenicioğlu, Ahmet; Farris, Stefano; Türkyılmaz, Meltem; Güleç, Şükrü
    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.