Cooking innovations [electronic resource] : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima.

"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now been...

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