Cooking Innovations —— Using Hydrocolloids for Thickening, Gelling, and Emulsification

----- 烹饪创新：使用水状胶质增稠、凝冻和乳化

ISBN: 9781439875889 出版年：2013 页码：354 Nussinovitch, Amos Hirashima, Madoka CRC Press

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and