cover

Food Hydrocolloids

Functionalities and Applications

Editors: Fang, Yapeng, Zhang, Hongbin, Nishinari, Katsuyoshi (Eds.)

  • 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

Buy this book

eBook £87.50
price for United Kingdom (gross)
  • The eBook version of this title will be available soon
  • Due: May 13, 2021
  • ISBN 978-981-16-0320-4
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover £109.99
price for United Kingdom (gross)
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.

About the authors

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.

Buy this book

eBook £87.50
price for United Kingdom (gross)
  • The eBook version of this title will be available soon
  • Due: May 13, 2021
  • ISBN 978-981-16-0320-4
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover £109.99
price for United Kingdom (gross)
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Bibliographic Information

Bibliographic Information
Book Title
Food Hydrocolloids
Book Subtitle
Functionalities and Applications
Editors
  • Yapeng Fang
  • Hongbin Zhang
  • Katsuyoshi Nishinari
Copyright
2021
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd.
eBook ISBN
978-981-16-0320-4
DOI
10.1007/978-981-16-0320-4
Hardcover ISBN
978-981-16-0319-8
Edition Number
1
Number of Pages
X, 290
Number of Illustrations
53 b/w illustrations, 90 illustrations in colour
Topics