Food Hydrocolloids 30th Anniversary Special Issue

Food Hydrocolloids 68 (2017) 1

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Food Hydrocolloids journal homepage: www.elsevier.com/locate/foodhyd

Food Hydrocolloids 30th Anniversary Special Issue

The Food Hydrocolloids Journal was launched in 1986 and in 2011 we published a Special Issue to celebrate its 25th Anniversary. In the Introductory Editorials, Professor G.O. Phillips and I gave a brief review of the history of the Journal together with our personal views on how the area of food hydrocolloids had developed over the period (Williams, 2011; Phillips, 2011). This current special issue has been compiled to celebrate the 30th anniversary of Food Hydrocolloids and contains a collection of invited minireviews submitted by members of the Editorial Board addressing the latest developments in this buoyant research field. The reviews cover a broad range of topics including the influence of hydrocolloids on human health through control of weight management and satiety, their application in the design and control of food texture, their role in the formulation of emulsions and films and their use as vehicles for the delivery of active compounds. The interest in the application of hydrocolloids in food and related areas continues to grow at an ever increasing rate and so

http://dx.doi.org/10.1016/j.foodhyd.2017.02.019 0268-005X/© 2017 Published by Elsevier Ltd.

we expect that the Food Hydrocolloids journal will continue to prosper for many years to come.

References Williams, P. A. (2011). 25th Anniversary special edition of Food Hydrocolloids. Food Hydrocolloids, 25, 1795e1796. Phillips, G. O. (2011). A personal look at 25 years of hydrocolloids. Food Hydrocolloids, 25, 1797e1800.

Peter A. Williams, Professor Centre for Water Soluble Polymers, Wrexham Glyndwr University, Wrexham, UK E-mail address: [email protected].