Food Hydrocolloids

1. Front Matter

   Pages i-xi

   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

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.

• Food Hydrocolloids
• Functionalities
• Food applications
• Mechanisms
• New developments

• 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

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.

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