Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

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...

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Bibliographic Details
Main Authors: Shan Zhang, Chuanying Ren, Caiyun Wang, Renjiao Han, Siyu Xie
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Hydrocolloids
Oleogel
Dairy foods
Techno-functional properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001020

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