Overview
- 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
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Keywords
Table of contents (15 chapters)
Editors and Affiliations
About the editors
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.
Bibliographic Information
Book Title: Food Hydrocolloids
Book Subtitle: Functionalities and Applications
Editors: Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari
DOI: https://doi.org/10.1007/978-981-16-0320-4
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2021
Hardcover ISBN: 978-981-16-0319-8Published: 19 May 2021
Softcover ISBN: 978-981-16-0322-8Published: 20 May 2022
eBook ISBN: 978-981-16-0320-4Published: 18 May 2021
Edition Number: 1
Number of Pages: XI, 524
Number of Illustrations: 59 b/w illustrations, 90 illustrations in colour
Topics: Food Science, Biochemistry, general