Over the last years, polysaccharides have been linked to antioxidant effects using both in
vitro chemical and biological models. The reported structures, claimed to act as antioxidants …

Polysaccharides have been widely used in pharmaceutical and food industries due to their
diverse bioactivity, high safety, and few or no side effects. However, inability to quickly …

Background Brown algae are a valuable source of various biopolymers, with alginate
standing out as a phycocolloid of great industrial importance. Although the extraction …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

A transformation in our food production system is being enabled by the convergence of
advances in genome-based technologies and traditional fermentation. Science at the …

With the bioactivities of antioxidant, anti-bacteria, anti-inflammation, immune regulation,
antitumor and anti-coagulation, plant and microbial polysaccharides have been widely used …

The texture, flavor, performance and nutrition of foods are affected by their physical
properties during processing, cooking, storage, and shelf life. In addition to chemical …

Food printing involving 2D, 3D, 4D and 5D printing methods has attracted extensive
attention owing to the growing living standards and higher consumer demand for innovative …

This study aimed to investigate the effects of different plant polysaccharides (inulin, κ-
carrageenan, and konjac glucomannan) as fat substitutes on the gel properties …