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Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre

Author:
Nishinari, Katsuyoshi, Fang, Yapeng, Yang, Nan, Yao, Xaolin, Zhao, Meng, Zhang, Ke, Gao, Zhiming
Source:
Food hydrocolloids 2018 v.78 pp. 36-46
ISSN:
0268-005X
Subject:
alginates, beta-lactoglobulin, carrageenan, emulsions, gels, gum arabic, hydrocolloids, konjac mannan, physicochemical properties, China
Abstract:
Some research activities at Phillips Hydrocolloids Research Centre in Wrexham, Wales and in Wuhan, China have been overviewed. Historical development in both laboratories is described. Most extensively studied topics, the relation between structure and physico-chemical properties of gum Arabic, alginates, konjac glucomannan, carrageenans, beta-lactoglobulins, protein-polysaccharide interactions have been highlighted.
Agid:
5917623