BookDOI
Handbook of hydrocolloids.
TLDR
The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.Abstract:
Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates. Frutafit-Inulin. The CRC Emulsifying Biopolymer.read more
Citations
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Journal ArticleDOI
Alginate derivatization: a review of chemistry, properties and applications.
Siddhesh N. Pawar,Kevin J. Edgar +1 more
TL;DR: Progress towards controlled synthesis of alginate derivatives, and the properties and applications of these derivatives are reviewed.
Journal ArticleDOI
Chitins and chitosans for the repair of wounded skin, nerve, cartilage and bone
TL;DR: The introduction of azido functions in chitosan has provided photo-sensitive hydrogels for surgical use as coatings, scaffolds, drug carriers and implants capable to deliver cells and growth factors, which remain unmatched by other polysaccharides.
Journal ArticleDOI
Carrageenans: biological properties, chemical modifications and structural analysis - a review.
TL;DR: This review describes important aspects of carrageenans related to their industrial/therapeutic applications, physicochemical properties and structural analysis and indicates that these polysaccharides may offer some protection against HIV infection.
Journal ArticleDOI
Food emulsions and foams: Stabilization by particles
TL;DR: In this paper, recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described, providing insight into the molecular factors controlling particle wettability and adsorption, structural and mechanical properties of particle-laden liquid interfaces, and stabilization mechanisms of particlecoated droplets and bubbles.
Journal ArticleDOI
Hydrocolloids as thickening and gelling agents in food: a critical review
TL;DR: The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.
References
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Journal ArticleDOI
Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics
TL;DR: By combining the rationale of pro- and prebiotics, the concept of synbiotics is proposed to characterize some colonic foods with interesting nutritional properties that make these compounds candidates for classification as health-enhancing functional food ingredients.
Book
Foundations of Colloid Science
TL;DR: The structure of concentrated dispersions thin films Emulsions Microemulsions Rheology of colloidal dispersions and their properties are described in detail in this paper, with a focus on statistical mechanics of fluids.
Journal Article
Classification and measurement of nutritionally important starch fractions
TL;DR: Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.
Journal ArticleDOI
Colonic health: fermentation and short chain fatty acids.
TL;DR: More human studies are now needed on SCFAs, especially, given the diverse nature of carbohydrate substrates and the SCFA patterns resulting from their fermentation, which will be key to the success of dietary recommendations to maximize colonic disease prevention.