Gels derived from single networks of natural polymers (biopolymers) typically exhibit limited
physical properties and thus have seen constrained applications in areas like food and …

It is now well established that the combination of proteins and polysaccharides makes it
possible to obtain textures that can be used by the food industry. However, consumer …

Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible
packaging applications. However, its inadequate properties, especially poor flexibility, limit …

Due to the enormous interest in plants related to bioscience, environmental and
toxicological research, analytical methods are expected with the ability of getting information …

Despite the potential benefits of using cellulose ethers and their combination with other
polysaccharides and proteins in the creation of reduced-fat water-in-oil (W/O) emulsions …

Hydrogel 3D printing holds immense potential in fields like personalized medicine,
regenerative therapies, and organ creation, offering biocompatible structures similar to the …

Chronic wounds suffer from impaired healing due to microbial attack and poor vascular
growth. Thermoresponsive hydrogels gained attention in wound dressing owing to their …

The main object of this work was to characterize the structure and properties of laboratory-
made fish gelatin from cod skin in comparison with known commercial gelatins of fish and …

Microemulsion gels (MGs) are nanostructured systems created by the addition of thickening
agents/biopolymers to a microemulsion's aqueous or oily phases, offering benefits like …

BACKGROUND Microbial exopolysaccharides represent a significant source of
polysaccharides, with their production unconstrained by temporal or spatial limitations …