: Technological and structural properties . Food Hydrocolloid , 36 : 374 – 381 . 10.1016/j.foodhyd.2013.08.008 Hur , S.J. , Jin , S.K. , and Kin , S. ( 2008 ). Effect of extra virgin olive oil substitution for fat on quality of pork patty . Journal of
Authors:A. Alizadeh, N. Aghayi, M. Soofi, and L. Roufegarinejad
bacteria that provides health benefits to the host when administered in adequate amounts (10 6 –10 7 CFU mL −1 or g −1 ) ( Ding and Shah, 2008 ). Inulin is a hydrocolloid classified as water-soluble dietary fibre that can be used in a variety of foods as
Authors:Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke
Wang , T. ( 2020 ). Effect of freezing and food additives on the rheological properties of egg yolk . Food Hydrocolloid , 98 : 105241 . 10.1016/j.foodhyd.2019.105241 Primacella , M. , Wang , T. , and Acevedo , N.C. ( 2018 ). Use of
degradation of gluten to concentrations below 20 mg kg −1 , however, the loss of rye protein functionality should be replaced by gluten-free proteins or hydrocolloids. As mentioned in Section 2.3 , rye products due to potentially high FODMAP content might not
Authors:Giacomo Perfetti, Thibault Alphazan, W. J. Wildeboer, and Gabrie M. H. Meesters
, Hernandez-Munoz , P , Chiralt , A 2006 Effect of surfactants on water sorption and barrier properties of hydroxypropyl methylcellulose films . Food Hydrocolloids 20 : 502 – 509 10.1016/j.foodhyd.2005.04.006 .