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Basharat Nabi Dar

As seen in: Wiley Online Library, Outlook (India)
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Articles

Classification, techno‐functional properties, and applications of diverse hydrocolloids in fruits‐based products: A concise review

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By Masud Alam, Sawinder Kaur, Basharat Nabi Dar, Kashmir India
| Wiley Online Library Verified
1 INTRODUCTION The term “hydrocolloid” comes from the Greek “hydrokolla,” where “hydro” means water and “kolla” means glue (Youse & Mahdi, 2019). High molecular weight polymers known as hydrocolloids are made up of hydrophilic molecules with functional groups like amino and carbonyl groups. Hydrocolloids typically contain a large number of hydroxyl groups (–OH) and can act as polyelectrolytes, enhancing their ability to bind free water molecules.
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Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective

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By Masud Alam, Mansi Rawat, Sawinder Kaur, Basharat Nabi Dar
| Wiley Online Library Verified
Conflicts of Interest The authors declare no conflicts of interest. References , , , and . 2014. “Formulating Fruit Fillings. Freezing and Baking Stability of a Tapioca Starch–Pectin Mixture Model.” Food Hydrocolloids 40: 203–213. , , , , and . 2024. “Preserving Jackfruit: Unlocking Year-Round Availability as Industrial Ingredient for Value-Added Food Products.” Journal of Agriculture and Food Research 16: 101184. , , , , and . 2018.
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Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications

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By Masud Alam, Basharat Nabi Dar, Kashmir India, Vikas Nanda
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article. REFERENCES , , & (2017). Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota LP Royen) incorporated biscuits. Journal of Texture Studies, 48(3), 231–240. https://doi.org/10.1111/jtxs.12232 , , & (2015).
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