Concepedia

Hydrocolloid Functionality

Hydrocolloid Functionality is a scientific construct that denotes the characteristic ability of hydrocolloids to modify the physical and rheological properties of aqueous systems through mechanisms such as thickening, gelling, stabilizing, and emulsifying, thereby enabling the control of texture, structure, and stability in food matrices.

152

Publications

10.2K

Citations

519

Authors

206

Institutions

Publications per year

2017–2026

69

Parents

Publications

152

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

, , +10

The functional and nutritional aspects of hydrocolloids in foods

Juan-Mei Li, Shaoping Nie · Food Hydrocolloids · 2015 · 457 citations

, , +12

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

, , +11

Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations

Mark E Malone, Ingrid Appelqvist, Ian T. Norton · Food Hydrocolloids · 2003 · 355 citations

, , +15

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Arianna Dick, Bhesh Bhandari, Xiuping Dong et al. · Food Hydrocolloids · 2020 · 292 citations

, , +12

1–5 of 152

Authors

519

  1. SP
    Sangeeta Prakash

    The University of Queensland, Australia

    4 publications · 419 citations

    4

    h-index

  2. TF
    Takahiro Funami

    San-Ei Gen F.F.I (Japan), Japan

    4 publications · 356 citations

    4

    h-index

  3. KC
    Ka‐Wing Cheng

    University of Hong Kong, Hong Kong SAR China

    3 publications · 248 citations

    3

    h-index

  4. SI
    Sayaka Ishihara

    San-Ei Gen F.F.I (Japan), Japan

    3 publications · 188 citations

    3

    h-index

  5. CM
    Cristina M. Rosell

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    3 publications · 948 citations

    3

    h-index

1–5 of 519

Institutions

206

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    8 h-index

    19 publications

    2.5K citations

  2. Jiangnan University

    Wuxi, China

    7 h-index

    18 publications

    1.2K citations

  3. Technical University of Munich

    Munich, Germany

    6 h-index

    24 publications

    865 citations

  4. Agriculture and Food

    Canberra, Australia

    6 h-index

    16 publications

    1.7K citations

  5. The University of Queensland

    Brisbane, Australia

    6 h-index

    20 publications

    1.9K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    4 h-index

    11 publications

    1.8K citations

  7. San-Ei Gen F.F.I (Japan)

    Toyonaka, Japan

    4 h-index

    11 publications

    805 citations

  8. Central Food Technological Research Institute

    Mysore, India

    3 h-index

    10 publications

    411 citations

1–8 of 206

Venues

  1. Food Hydrocolloids

    50 publications · 5.1K citations

    37

    h-index

  2. LWT

    10 publications · 529 citations

    10

    h-index

  3. Journal of Food Engineering

    6 publications · 398 citations

    6

    h-index

  4. Food Chemistry

    6 publications · 316 citations

    6

    h-index

  5. Journal of Food Science and Technology

    5 publications · 159 citations

    5

    h-index

1–5