Recently, marine hydrocolloids have gained interest as a potential future food additive in
baking and other food industries. Studies have shown the potential of marine hydrocolloids …

This review provides an overview of the emerging trends regarding the use of guar gum in
the food industry with a focus on its induced sensory perception and oral texture …

There has been an increasing demand for diverse and more functional plant-based protein
ingredients for food uses. This study aims to improve the functional properties of pea protein …

Herein, the effects of polysaccharide types (xanthan gum, XG; guar gum, GG; and konjac
glucomannan, KGM), reaction time (0–24 h), and reaction pH (5–9) on the fish gelatin (FG) …

Cloudy ready-to-drink beverages have to be stabilized by hydrocolloids in order to prevent
turbidity loss and undesirable sedimentation during storage time. The present work focuses …

The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC),
carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg …

Food industry is actively looking for alternative ingredients to replace saturated and trans
fats in foods while preserving their original organoleptic attributes to ensure consumers' …

Encapsulated starch can be classified as physically inaccessible starch or type 1 resistant
starch (RS1), which is produced by encapsulating starch granules within food matrices using …

Ultrasound pretreatment and microwave-assisted extraction (MAE) techniques were used to
extract pectin from watermelon rind. This work investigated the effect of the power and time …

The study aims to investigate the influence of hydrocolloid matrices, including sodium
alginate (SA) and guar gum (GG), on the digestive properties of native corn starch (NCS) …