Strategies for development of new ingredients and food products based on HPP-induced changes in rheology Book in Scopus uri icon

abstract

  • © 2020 Elsevier Inc. All rights reserved.Foods are generally multiphasic systems in which different components are dispersed in an aqueous continuous phase. Food components, concentration, size, and interactions generate different types of foods including gels and emulsions. Interactions of proteins, polysaccharides, and lipids are responsible for food structure, but at the same time, it is a consequence of processing. During the gelation and emulsification processes of proteins and polysaccharides, rheological changes are present. In recent years, high hydrostatic pressure (HHP) has been considered as a high-efficient method for the modification of food components. HHP induced modifications of proteins and polysaccharides are of great interest to develop novel foods and ingredients with enhanced rheology based on changes of gelation and emulsification properties. In this chapter, the modification of the gelation and emulsification processes of proteins and polysaccharides due to the application of HHP and their effect on their functional and rheological properties, are presented.

publication date

  • January 1, 2020