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

• DOI: 10.1016/j.fochx.2024.101215
• Publication Date: 2024-02-10T16:53:06Z
• Authors: Shan Zhang; Chuanying Ren; Caiyun Wang; Renjiao Han; Siyu Xie
• Keywords: Dairy industry; Pectin; Carrageenan

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