Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …

Alginate is an acidic polysaccharide mainly extracted from kelp or sargassum, which
comprises 40% of the dry weight of algae. It is a linear polymer consisting of β-D …

Gelatin (GE) modified by chitooligosaccharide (COS) through electrostatic interaction and
hydrogen bond was applied to stabilize food-grade high internal phase emulsions (HIPEs) …

Background Food for the children should be nutritious with attractive shapes, flavors, and
colors that distinguish from adult food. Additive manufacturing (AM) can meet the …

To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate
emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) …

Food hydrogels are effective materials of great interest to scientists because they are safe
and beneficial to the environment. Hydrogels are widely used in the food industry due to …

Hydrogels are a series of soft and wet materials with three dimensions of crosslinked
networks. Hydrogels have attracted great attention due to their diverse functional properties …

A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …

Protein-based emulsion gels (PEGs) can provide a stable network structure and improve the
physical and chemical stability and texture of substances. PEGs have adjustable …