Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in
all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …

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 …

We consider the essential molecular features of hydrocolloids having the ability to act as
emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in …

Organic particles are increasingly being utilized instead of inorganic ones to form and
stabilize Pickering emulsions for food applications. In particular, polysaccharide-based …

Hydrocolloids are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents …

Highlights•The food industry requires natural emulsifiers for more consumer friendly
labels.•Proteins, polysaccharides, phospholipids, and saponins can be used as natural …

Conductive hydrogels have recently gained impressive attention in biological medicine and
intelligent electronics. Despite the multifunctions demonstrated by existing conductive …

Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts
textural and rheological properties to a wide range of food systems. Up to the last decade …