Abstract
Albert et al. experimented 11 hydrocolloid materials including gelatin, gellan gum, k-carrageenankonjac-blend, locust bean gum, methyl cellulose (MC), microcrystalline cellulose, pectin (three types), sodium caseinate, soy protein isolate (SPI), vital wheat gluten, and whey protein isolate (WPI). These materials were compared for their film forming ability and suitability for fried foods, water and fat transfer properties.
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