The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

The increased interest in foods which improve human health and nutrition has led to the
need for academia and food industry to invest in the development of innovative and …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

Edible packaging is a sustainable product and technology that uses one kind of “food”(an
edible material) to package another kind of food (a packaged product), and organically …

Since the first report of underwater adhesive proteins of marine mussels in 1981, numerous
studies have reported mussel-inspired synthetic adhesive polymers. However, none of them …

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with
distinctly different functional attributes. Many proteins and polysaccharides are capable of …

Structured Abstracts Background Gelatins are important natural amphiphilic
macromolecules and can act as emulsifiers in oil-in-water emulsions due to their surface …

Modification of hydrocolloids to alter their functional properties using chemical methods is
well documented in the literature. There has been a recent trend of adopting eco-friendly …

Of particular interest in this present work is to gain knowledge about the process forming the
fibrous structure of peanut protein affected by carrageenan (CA), sodium alginate (SA), and …

Complex coacervation is a liquid-liquid phase separation phenomenon occurring between
oppositely charged biopolymers through electrostatic interaction. Coacervates are generally …