Food Hydrocolloids: Structure, Properties and Application—Volume II

Dear Colleagues,

This Special Issue follows on from the extraordinary success of Volume I (https://www.mdpi.com/journal/foods/special_issues/food_hydrocolloid).

Hydrocolloids are widely used in the food industry to perform several functions, such as gelling, thickening, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, and the controlled release of flavors. Even though they are often present in small amounts, i.e., at concentrations of less than 1%, they can have a remarkable influence on the rheological and textural properties of food products. Additionally, their properties are closely related to the hydrocolloid structure and intermolecular interactions, and the role of hydrocolloids as dietary fiber is an area of increasing importance due to the associated nutritional benefits. The relationship between physicochemical properties and health outcomes has been highlighted in recent years, and the related field of study has become a research hotspot in academic circles. Therefore, this Special Issue focuses on structure, chemical, and physicochemical characterization, rheological properties, interfacial properties, film-forming properties, health, and the application of food hydrocolloids.

Prof. Dr. Ru Liu
Dr. Hongshan Liang
Guest Editors

Manuscript Submission Information

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