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Functional Properties of Food Macromolecules
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Dilute Solution Viscometry of Food Biopolymers: structural properties of High Solids Biopolymer Systems and Functional Properties of Protein--Polysaccharide Mixtures.Abstract:
Dilute Solution Viscometry Of Food Biopolymers. Water and Food Macromolecules. Gelation of Globular Proteins. Gelation of Polysaccharides. Structural properties of High Solids Biopolymer Systems. Functional Properties of Protein--Polysaccharide Mixtures. High Pressure Effects on Biopolymers. Emulsions and Foams. Indexread more
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Journal ArticleDOI
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.
Journal ArticleDOI
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
TL;DR: The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
Journal ArticleDOI
Biodegradable polymers and their layered silicate nanocomposites: In greening the 21st century materials world
TL;DR: A review of recent developments in preparation, characterization, properties, crystallization behaviors, melt rheology, processing, and future applications possibilities of biodegradable polymers and their layered silicate nanocomposites can be found in this paper.
Book ChapterDOI
Structural and mechanical properties of biopolymer gels
TL;DR: The structural and mechanical properties of gels formed from biopolymers are discussed in this paper, both in terms of the techniques used to characterise these systems, and in the systems themselves.
Journal ArticleDOI
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
Alias A. Karim,Rajeev Bhat +1 more
TL;DR: This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.