Food Hydrocolloids

In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products ; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval ; gelling mechanisms, syneresis and polymer synergism in the gelation process ; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties ; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes ; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture ; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.