Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9501
Title: A review of current and future food applications of natural hydrocolloids
Authors: Yemenicioğlu, Ahmet
Farris, Stefano
Türkyılmaz, Meltem
Güleç, Şükrü
Keywords: Encapsulation
Food applications
Functional properties
Health benefits
Nanotechnology
Natural hydrocolloids
Packaging
Issue Date: 2020
Publisher: John Wiley and Sons Inc.
Abstract: The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.
URI: https://doi.org/10.1111/ijfs.14363
https://hdl.handle.net/11147/9501
ISSN: 0950-5423
1365-2621
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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