2024
DOI: 10.1016/j.foodhyd.2023.109275
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Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings

Masud Alam,
Kirty Pant,
Dilpreet Singh Brar
et al.
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Cited by 10 publications
(1 citation statement)
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“…Lipid films, on the other hand, function well as moisture barriers, but have a waxy taste, are typically opaque, and are relatively inflexible and unstable. A multicomponent system that combines lipids to act as a moisture barrier and proteins to create a continuous, cohesive network improves the performance of the films [105]. Lipids have the capacity to disperse within the hydrocolloid matrix, resulting in the formation of emulsified films, or they can create a layer over it, leading to the development of bilayer films.…”
Section: Modification Using Hydrophobic Materialsmentioning
confidence: 99%
“…Lipid films, on the other hand, function well as moisture barriers, but have a waxy taste, are typically opaque, and are relatively inflexible and unstable. A multicomponent system that combines lipids to act as a moisture barrier and proteins to create a continuous, cohesive network improves the performance of the films [105]. Lipids have the capacity to disperse within the hydrocolloid matrix, resulting in the formation of emulsified films, or they can create a layer over it, leading to the development of bilayer films.…”
Section: Modification Using Hydrophobic Materialsmentioning
confidence: 99%