Concepedia

Hydrocolloid Use

Hydrocolloid Use is a functional ingredient application method in processed cheese technology that employs hydrophilic colloids to modulate textural and rheological properties by stabilizing emulsions and controlling moisture distribution during cheese matrix formation.

100

Publications

4.8K

Citations

323

Authors

137

Institutions

Publications per year

2017–2026

33

Parents

Publications

100

Recall of Brand Placements in Computer/Video Games

Michelle R. Nelson · Journal of Advertising Research · 2002 · 427 citations

, , +14

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

A contribution to the study of staling of white bread: effect of water and hydrocolloid

Sylvie Davidou, Martine Le Meste, E. Debever et al. · Food Hydrocolloids · 1996 · 207 citations

, , +10

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Mohammad Yousefi, Seid Mahdi Jafari · Trends in Food Science & Technology · 2019 · 187 citations

, , +17

Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran

Aysel Köksoy · Food Hydrocolloids · 2003 · 174 citations

, , +14

1–5 of 100

Authors

323

  1. AN
    A. Nussinovitch

    Hebrew University of Jerusalem, Israel

    3 publications · 88 citations

    3

    h-index

  2. YZ
    Yueliang Zhao

    Shanghai Ocean University, China

    3 publications · 221 citations

    3

    h-index

  3. MW
    Mingfu Wang

    University of Hong Kong, Hong Kong SAR China

    3 publications · 221 citations

    3

    h-index

  4. DF
    Daming Fan

    Jiangnan University, China

    3 publications · 221 citations

    3

    h-index

  5. FM
    Florian M. Ward

    2 publications · 54 citations

    2

    h-index

1–5 of 323

Institutions

137

  1. Jiangnan University

    Wuxi, China

    6 h-index

    9 publications

    571 citations

  2. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    4 h-index

    9 publications

    386 citations

  3. University of Hong Kong

    Pok Fu Lam, Hong Kong

    3 h-index

    8 publications

    644 citations

  4. McGill University

    Montreal, Canada

    3 h-index

    5 publications

    291 citations

  5. Shanghai Ocean University

    Shanghai, China

    3 h-index

    9 publications

    616 citations

  6. Hebrew University of Jerusalem

    Jerusalem, Israel

    3 h-index

    7 publications

    186 citations

  7. Universitat Politècnica de València

    Valencia, Spain

    3 h-index

    9 publications

    468 citations

  8. Hôpital Charles-Foix

    Ivry-sur-Seine, France

    3 h-index

    5 publications

    226 citations

1–8 of 137

Venues

  1. Food Hydrocolloids

    14 publications · 1.4K citations

    14

    h-index

  2. LWT

    6 publications · 322 citations

    6

    h-index

  3. British Journal of Nursing

    BJN · 5 publications · 146 citations

    5

    h-index

  4. PubMed

    Repository · 4 publications · 66 citations

    4

    h-index

  5. Journal of Food Science and Technology

    3 publications · 86 citations

    3

    h-index

1–5