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Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

文献类型： 外文期刊

作者： Zhang, Shan 1 ; Ren, Chuanying 1 ; Wang, Caiyun 3 ; Han, Renjiao 4 ; Xie, Siyu 3 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China

2.Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China

3.Inner Mongolia YiLi Ind Grp Co Ltd, Hohhot 010110, Peoples R China

4.Inner Mongolia Natl Ctr Technol Innovat Dairy, Hohhot 010110, Peoples R China

关键词： Hydrocolloids; Oleogel; Dairy foods; Techno-functional properties

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on technofunctional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.

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