Includes bibliographical references and index.

Related Titles; Title Page; Copyright; List of Abbreviations; Preface; Chapter 1: General Overview of Food Hydrocolloids; 1.1 Introduction to the World of Hydrocolloids; 1.2 Plant Extracts; 1.3 Seed Flours; 1.4 Exudates; 1.5 Bacterial Polysaccharides; 1.6 Overview Tables for the Most Important Cellulose Derivatives; 1.7 Commercial Development -- Global Market; References; Chapter 2: Rheology of Food Hydrocolloids; 2.1 Introduction to Rheology, Rheometry, and Visco-Elasticity; 2.2 Definitions; 2.3 Basic Data; 2.4 Different Types of Flow Behaviour

2.5 Structures of Polymers with Shear-Thinning Flow Behaviour2.6 Causes of Shear-Thickening of Products; 2.7 Factors that Influence Rheological Behaviour; 2.8 Viscosity Measurement of Thickening Hydrocolloid Solutions; 2.9 Characterization of Gels; 2.10 Viscosimeters and Rheometers; 2.11 Relationship between Rheology and Sensory; References; Chapter 3: Cellulose; 3.1 Introduction, History and Development; 3.2 Raw Materials and Biological Origin; 3.3 Manufacture of Pulp; 3.4 Chemical Composition and Structure; 3.5 Rheology; 3.6 Stability; 3.7 Analysis and Rheometry

3.8 Synergies with Other Hydrocolloids3.9 Application in Food Products; 3.10 Non-food Applications; 3.11 Options for Derivatization of Cellulose; 3.12 Nutritional Properties; 3.13 Legislation; References; Chapter 4: Microcrystalline Cellulose; 4.1 General Manufacturing Process; 4.2 Chemistry; 4.3 Rheology; 4.4 Stability; 4.5 Rheometry; 4.6 Preparation of MCC Dispersions in Food; 4.7 Synergies with Other Hydrocolloids; 4.8 Functions and Properties of MCC; 4.9 Food Applications with Typical Formulations; 4.10 Non-food Applications; 4.11 Nutritional Properties; 4.12 Legislation; References

Chapter 5: Fundamentals of Water-Soluble Cellulose Ethers and Methylcellulose5.1 Manufacturing Process of Cellulose Ethers; 5.2 Chemistry; 5.3 Rheology; 5.4 Stability; 5.5 Rheometry; 5.6 Synergies with Other Hydrocolloids; 5.7 Food Applications with Typical Formulations; 5.8 Non-food Applications; 5.9 Nutritional Properties; 5.10 Legislation; References; Chapter 6: Ethylcellulose; 6.1 Manufacturing; 6.2 Chemistry; 6.3 Rheology; 6.4 Stability; 6.5 Rheometry; 6.6 Synergies with Other Hydrocolloids; 6.7 Food Applications with Typical Formulations; 6.8 Non-food Applications

6.9 Nutritional Properties6.10 Legislation; References; Chapter 7: Hydroxypropylcellulose; 7.1 Manufacturing; 7.2 Chemistry; 7.3 Rheology; 7.4 Stability; 7.5 Rheometry; 7.6 Synergies with Other Hydrocolloids; 7.7 Food Applications with Typical Formulations; 7.8 Non-food Applications; 7.9 Nutritional Properties; 7.10 Legislation; References; Chapter 8: Hydroxypropylmethylcellulose; 8.1 Manufacturing; 8.2 Chemistry; 8.3 Rheology; 8.4 Stability; 8.5 Rheometry; 8.6 Synergies with Other Hydrocolloids; 8.7 Food Applications with Typical Formulations; 8.8 Non-food Applications

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