Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001020 |
| _version_ | 1797244814954070016 |
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| author | Shan Zhang Chuanying Ren Caiyun Wang Renjiao Han Siyu Xie |
| author_facet | Shan Zhang Chuanying Ren Caiyun Wang Renjiao Han Siyu Xie |
| author_sort | Shan Zhang |
| collection | DOAJ |
| description | This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What’s more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively. |
| first_indexed | 2024-03-08T02:00:25Z |
| format | Article |
| id | doaj.art-014f4b4030f6448ba1b31c574fa65f0b |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:17:00Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-014f4b4030f6448ba1b31c574fa65f0b2024-03-26T04:27:37ZengElsevierFood Chemistry: X2590-15752024-03-0121101215Effects of hydrocolloids and oleogel on techno-functional properties of dairy foodsShan Zhang0Chuanying Ren1Caiyun Wang2Renjiao Han3Siyu Xie4Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, ChinaInner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, ChinaInner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, ChinaInner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China; Corresponding author.This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What’s more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.http://www.sciencedirect.com/science/article/pii/S2590157524001020HydrocolloidsOleogelDairy foodsTechno-functional properties |
| spellingShingle | Shan Zhang Chuanying Ren Caiyun Wang Renjiao Han Siyu Xie Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods Food Chemistry: X Hydrocolloids Oleogel Dairy foods Techno-functional properties |
| title | Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods |
| title_full | Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods |
| title_fullStr | Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods |
| title_full_unstemmed | Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods |
| title_short | Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods |
| title_sort | effects of hydrocolloids and oleogel on techno functional properties of dairy foods |
| topic | Hydrocolloids Oleogel Dairy foods Techno-functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001020 |
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