文献类型： 外文期刊
作者： Zang, Jianwei 1 ; Xiao, Pinjian 1 ; Chen, Yuqin 1 ; Liu, Zebo 1 ; Tang, Daobang 2 ; Liu, Yuanzhi 3 ; Chen, Jiguang 1 ; Tu, Yonggang 1 ; Yin, Zhongping 1 ;
作者机构： 1.Jiangxi Agr Univ, Coll Food Sci & Engn, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
3.Jiangxi Agr Univ, Nanchang Key Lab Egg Safety Prod & Proc Engn, Nanchang 330045, Peoples R China
关键词： Hydrocolloids; Yogurt; Functional properties; Emerging technologies; Future research
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2024 年 153 卷
页码：
收录情况： SCI
摘要： Hydrocolloids, as quintessential quality improvers in food, exhibit irreplaceable functional characteristics, especially in yogurt production. Various types of hydrocolloids demonstrate distinct physicochemical and functional properties, thereby bestowing diverse product qualities onto yogurt. Nonetheless, the application of hydrocolloids in yogurt currently faces numerous unresolved challenges, particularly in the mechanisms underlying processing properties and nutritional benefits, which remain inadequately explored. This paper first categorizes the common hydrocolloids in food, summarizing the physicochemical and functional properties, applications, and limitations of each type. It then elucidates their application and challenges in yogurt. Finally, based on the current challenges, this review identifies potential directions for future research, including in-depth studies of their physicochemical properties and compounding strategies. The review also suggests investigating specific mechanisms in gut health and nutrient absorption, as well as their synergistic effects with microbial fermentation in terms of prebiotic properties. Furthermore, the development of novel yogurt gel delivery systems and the application of emerging technologies such as 3D printing and nanotechnology are discussed as future directions. The aim is to foster the advancement of understanding yogurt's microstructures and contribute to a specific and science-driven efficient utilization of hydrocolloids in food.
- 相关文献
作者其他论文 更多>>
-
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
作者：Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun
关键词：Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine
-
The current advances, challenges, and future trends of plant-based yogurt
作者：Zang, Jianwei;Yan, Bingxu;Hu, Haoyun;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词：Plant-based yogurt; Gel formation; Flavor generation; Future research
-
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
作者：Zou, Jinhao;Xiao, Zeyuan;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang
关键词：Fermentation; Compound seasoning; Flavor analysis; Microbial composition
-
Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate
作者：Shen, Shuangwei;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Cheng, Jingrong;Yang, Huaigu;Cheng, Jingrong
关键词：Astaxanthin; Conjugate; O/W emulsion; Lipid digestion; Bioaccessibility
-
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
作者：Chen, Yuqin;Zhou, Xiangju;Zhan, Jingyu;Yan, Bingxu;Xie, Yihai;Zang, Jianwei;Tu, Yonggang;Yin, Zhongping;Tang, Daobang
关键词：Sufu; Egg white; Fermentation; Quality characteristics; Physicochemical properties
-
Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein
作者：Zhang, Huipeng;Tang, Daobang;Yang, Huaigu;Liu, Xueming;Cheng, Jingrong;Wang, Xuping;Zou, Jinhao;Lin, Yaosheng
关键词：Goose meat; Myofibril protein; Papain; HHP; Tenderization
-
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
作者：Zang, Jianwei;Pan, Xiaoyang;Zhang, Yuanyuan;Tu, Yonggang;Xu, Haixia;Zhang, Qingfeng;Chen, Jiguang;Yin, Zhongping;Tang, Daobang
关键词：Egg-based yoghurt; Texture; Rheology; Microstructure; Intermolecular force
