Hydrocolloid-food component interactions
Abstract
Hydrocolloids can greatly influence the structure and functionalities of modern foods, mainly due to their interactions with other components present in complex food matrices. This review outlines three main categories of hydrocolloid-food component interactions: hydrocolloid-ion, hydrocolloid-small molecule, and hydrocolloid-hydrocolloid interactions. Examples are given to illustrate the impact of the interactions on the structure, stability, functional properties of foods, and their utilizations in food technologies such as separation/purification, gelation, emulsification, and encapsulation etc.
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Hydrocolloids interact well with gluten proteins.
“Several studies have shown a good interaction between hydrocolloids and gluten proteins (Correa et al., 2014; Ferrero, 2017; Gao et al., 2017; Li et al., 2019a; Ribotta et al., 2005).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Gao et al., 2017
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Improving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67 · see citing works
- Authors
- Gao, Z., Fang, Y., Cao, Y., Liao, H., Nishinari, K., & Phillips, G. O.
- Affiliations
- Hubei University of Technology (CN)
- Corresponding author
- Fang, Yapeng
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2017-07
- Volume
- 68
- Pages
- 149-156
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2508096354
- Cited by
- 117
- References
- 0
- Citations by year
- 2026: 12 · 2025: 10 · 2024: 12 · 2023: 13 · 2022: 12 · 2021: 21 · 2020: 14 · 2019: 12 · 2018: 9 · 2017: 2
- FWCI
- 9.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- Program for New Century Excellent Talents in University (NCET-12-0710)
- Department of Science and Technology, Hubei Provincial People's Government (2012FFA004, 2014BHE004)
- Wuhan Municipal Science and Technology Bureau (2015070504020218)
- Bureau of Science and Technology of Zhoushan
- National Natural Science Foundation of China (31171751, 31322043, 31501430, 31671811)
- Hubei Provincial Department of Education (T201307)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- hydrocolloids, food structure, food stability, gelation, emulsification, encapsulation, separation and purification
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