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The future trends of food hydrocolloids
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.foodhyd.2020.105713 Wei Lu , Katsuyoshi Nishinari , Shingo Matsukawa , Yapeng Fang
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.foodhyd.2020.105713 Wei Lu , Katsuyoshi Nishinari , Shingo Matsukawa , Yapeng Fang
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Abstract This study was proposed as an introduction and summarization of NSFC-JSPS Co-funded “China-Japan Joint Symposium on Food Hydrocolloids” held in Shanghai Jiao Tong University (Shanghai, China) from 26th to 29th September 2019. As is known, food hydrocolloids play an important role in the structure, processing, stability, flavor, nutrition, and health benefits of foods, making it a hot topic in food science and technology. More and more researchers choose to work on food hydrocolloids related subjects over the last 20 years, contributing to its accelerated development and thus making remarkable achievements. Based on the invited presentations, extensive and in-depth discussions as well as round-table meeting during the conference, several advanced novel topics related to the future trend of food hydrocolloids were proposed in this study with an objective of further promoting the progress of food hydrocolloids research.
更新日期：2020-06-01
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