Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

Currently, nanotechnology represents an important tool and an efficient option for extending
the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and …

Hydrogels are the most iconic class of soft materials, and since their first report in the
literature, they have attracted the attention of uncountable researchers. Over the past two …

Gums are a class of naturally occurring polysaccharides/carbohydrate polymers derived
from renewable sources, which have the capacity to hydrate in water either by forming a gel …

Edible films and coatings are a current and future food packaging trend. In the food and envi-
ronmental sectors, there is a growing need to understand the role of edible packaging and …

Climate changes, drought, the salinity of water and soil, the emergence of new breeds of
pests and pathogens, the industrialization of countries, and environmental contamination …

The engineering of tissues under a three-dimensional (3D) microenvironment is a great
challenge and needs a suitable supporting biomaterial-based scaffold that may facilitate cell …

Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Background Gelling is an important way to texturizing, develop novel products, and carry
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …

In recent years, environmental problems, consumer health concerns, and economic
limitations associated with synthetic plastics have led to the application of renewable …