Food stabilisers, thickeners and gelling agents.

By A. Imeson. 2009

447 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/53b961d0d193feaf1715be3e4c40c9ab199b0d06

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Jiajia Rao
2. D. McClements
3. A. K. Prasidhi
4. Gye-Chun Cho
5. I. Chang
6. C. Peteiro
7. J. Im
8. E. Dickinson

Citations in the corpus

• Geotechnical engineering behaviors of gellan gum biopolymer treated sand (2016, background): “This is what transpired with the 392 commercialization of xanthan gum, with the price dropping from 30,000 USD/ton to 3,000 USD/ton 393 within 20 years (Imeson 2010).”
• Current progress on bio-based polymers and their future trends (2013, background): “It is estimated that the annual production of alginates is approximately 38,000 tons worldwide (Helgerud et al. 2009).”
• Factors affecting yield and gelling properties of agar (2016, background): “In Taiwan, agar is often translated into ‘vegetable swiftlet’ as it shares a similar texture with the swiftlet nest, which is used to make birds’ nest soup (Imeson 2009).”
• Soil strengthening using thermo-gelation biopolymers (2015, methodology): “In addition, agar gum is also used in the fields of dentistry, microbiology, and medicine [16].”
• Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “Lambda-carrageenan does not form gels but increases the solution viscosity to stabilize the overrun (whipped cream and shakes) or improve mouthfeel (pasteurized chocolate milk) (Imeson, 2009b).”
• Alginate Production from Marine Macroalgae, with Emphasis on Kelp Farming (2018, background): “This natural variability in alginates provides a wide range of functional properties that determine their use in specific applications and thus also their commercial value [8, 9, 34].”
• Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “A texture modifier is a substance that thickens or gels the aqueous phase (Imeson, 2010).”