Hydrocolloids: Structure, preparation method, and application in food industry
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Hydrocolloids: Structure, preparation method, and application in food industry
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 399, Issue -, Pages 133967
Publisher
Elsevier BV
Online
2022-08-18
DOI
10.1016/j.foodchem.2022.133967
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life
- (2022) Nabil Hussain Rasul et al. Materials Research Express
- Recent trends in oil structuring using hydrocolloids
- (2021) Santiago Bascuas et al. FOOD HYDROCOLLOIDS
- Biodegradable Nanocomposite Film Based on Gluten/Silica/Calcium Chloride: Physicochemical Properties and Bioactive Compounds Extraction Capacity
- (2021) Arezu Jabraili et al. JOURNAL OF POLYMERS AND THE ENVIRONMENT
- Gum Tragacanth (GT): A Versatile Biocompatible Material beyond Borders
- (2021) Mohammad Ehsan Taghavizadeh Yazdi et al. MOLECULES
- Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation
- (2021) Xiaofei Li et al. FOOD HYDROCOLLOIDS
- Biodegradable nano composite film based on modified starch-albumin/MgO; antibacterial, antioxidant and structural properties
- (2021) Seydeh Negar Hosseini et al. POLYMER TESTING
- Optimization of extraction and characterization of physicochemical, structural, thermal, and antioxidant properties of mucilage from Hollyhock’s root: a functional heteropolysaccharide
- (2021) Saber Amiri et al. Journal of Food Measurement and Characterization
- Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins
- (2021) Tao Zhang et al. FOOD HYDROCOLLOIDS
- Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation
- (2021) Abir Mokni Ghribi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Conducting/biodegradable chitosan-polyaniline film; Antioxidant, color, solubility and water vapor permeability properties
- (2021) Sajad Pirsa et al. MAIN GROUP CHEMISTRY
- Biodegradable film of black mulberry pulp pectin/chlorophyll of black mulberry leaf encapsulated with carboxymethylcellulose/silica nanoparticles: Investigation of physicochemical and antimicrobial properties
- (2021) Kurush Aghbolagh Sharifi et al. MATERIALS CHEMISTRY AND PHYSICS
- The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
- (2021) Elahe Azmoon et al. Foods
- The role of hydrocolloids on the 3D printability of meat products
- (2021) Arianna Dick et al. FOOD HYDROCOLLOIDS
- Nanocomposite base on carboxymethylcellulose hydrogel: Simultaneous absorbent of ethylene and humidity to increase the shelf life of banana fruit
- (2021) Sajad Pirsa INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Alginate hydrogel beads containing Thymus daenensis essential oils/Glycyrrhizic acid loaded in β-cyclodextrin. Investigation of structural, antioxidant/antimicrobial properties and release assessment
- (2021) Mohammad Ali Shabkhiz et al. JOURNAL OF MOLECULAR LIQUIDS
- Biodegradable film based on lemon peel powder containing xanthan gum and TiO2–Ag nanoparticles: Investigation of physicochemical and antibacterial properties
- (2021) Nafise Meydanju et al. POLYMER TESTING
- Nano-biocomposite based color sensors: Investigation of structure, function, and applications in intelligent food packaging
- (2021) Sajad Pirsa et al. Food Packaging and Shelf Life
- Implications of agar and agarase in industrial applications of sustainable marine biomass
- (2020) Si Hyoung Park et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Gum arabic capped copper nanoparticles: Synthesis, characterization, and applications
- (2020) Prince Chawla et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil
- (2020) Iraj Karimi Sani et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Synthesis of Magnetic Gluten/Pectin/Fe3O4 Nano-hydrogel and Its Use to Reduce Environmental Pollutants from Lake Urmia Sediments
- (2020) Sajad Pirsa et al. Journal of Inorganic and Organometallic Polymers and Materials
- Casein and pectin: Structures, interactions, and applications
- (2020) Wusigale et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Carboxymethyl cellulose-based antioxidant and antimicrobial active packaging film incorporated with curcumin and zinc oxide
- (2020) Swarup Roy et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The future trends of food hydrocolloids
- (2020) Wei Lu et al. FOOD HYDROCOLLOIDS
- Development of metformin hydrochloride loaded dissolving tablets with novel carboxymethylcellulose/poly-l-lysine/TPP complex
- (2020) Qing-Xi Wu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Encapsulation of vitamin D 3 in gum arabic to enhance bioavailability and stability for beverage applications
- (2020) Mary Ross L. Lamsen et al. JOURNAL OF FOOD SCIENCE
- Locust Bean Gum as a green and novel corrosion inhibitor for Q235 steel in 0.5 M H2SO4 medium
- (2020) Lei Guo et al. JOURNAL OF MOLECULAR LIQUIDS
- Texture, microstructure and volatile profile of structured guava using agar and gellan gum
- (2020) Juliana N. da Costa et al. International Journal of Gastronomy and Food Science
- Psyllium: a useful functional ingredient in food systems
- (2020) Mayara Belorio et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Edible hydrocolloids as sustainable substitute for non-biodegradable materials
- (2020) Bhawna Bisht et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Evaluation of multifunctional properties of gallic acid crosslinked Poly (vinyl alcohol)/Tragacanth Gum blend films for food packaging applications
- (2020) Naganagouda Goudar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt
- (2020) Maryam Ghaderi‐Ghahfarokhi et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Polyvinyl alcohol – Zedo gum edible film: Physical, mechanical and thermal properties
- (2020) Fatemeh Razmjoo et al. JOURNAL OF APPLIED POLYMER SCIENCE
- Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containing Coconut Essential Oil and Paprika Extract
- (2020) Amirafshar Asdagh et al. JOURNAL OF POLYMERS AND THE ENVIRONMENT
- Specific Removal of Nitrite from Lake Urmia Sediments by Biohydrogel Based on Isolated Soy Protein/Tragacanth/Mesoporous Silica Nanoparticles/Lycopene
- (2020) Farrokh Asadzadeh et al. GLOBAL CHALLENGES
- Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology
- (2020) Jiage Ma et al. FOOD HYDROCOLLOIDS
- Characterization of ferulic acid encapsulation complexes with maltodextrin and hydroxypropyl methylcellulose
- (2020) Ji Young Yu et al. FOOD HYDROCOLLOIDS
- Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
- (2020) David Julian McClements FOOD HYDROCOLLOIDS
- Improvement of diabetic wound healing by topical application of Vicenin-2 hydrocolloid film on Sprague Dawley rats
- (2019) Woan Sean Tan et al. BMC Complementary and Alternative Medicine
- Production of active film based on potato starch containing Zedo gum and essential oil of Salvia officinalis and study of physical, mechanical, and antioxidant properties
- (2019) Mahla Pirouzifard et al. JOURNAL OF THERMOPLASTIC COMPOSITE MATERIALS
- Film-forming properties of guar gum, tara gum and locust bean gum
- (2019) Fei Liu et al. FOOD HYDROCOLLOIDS
- Recent progress in the industrial and biomedical applications of tragacanth gum: A review
- (2019) Ehsan Nazarzadeh Zare et al. CARBOHYDRATE POLYMERS
- Pullulan production from agro-industrial waste and its applications in food industry: A review
- (2019) Ram Sarup Singh et al. CARBOHYDRATE POLYMERS
- Electrospinning of zein-ethyl cellulose hybrid nanofibers with improved water resistance for food preservation
- (2019) Ben Niu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream
- (2019) Hossein Mehditabar et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Preparation of cellulose nanocrystal from tobacco-stem and its application in ethyl cellulose film as a reinforcing agent
- (2019) Junhua Shi et al. CELLULOSE
- Effect of surface oxidation on the depression of sphalerite by locust bean gum
- (2019) Bo Feng et al. MINERALS ENGINEERING
- Guar gum and its composites as potential materials for diverse applications: A Review
- (2018) Gaurav Sharma et al. CARBOHYDRATE POLYMERS
- Hydrocolloids acting as emulsifying agents – How do they do it?
- (2018) Eric Dickinson FOOD HYDROCOLLOIDS
- Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin
- (2018) Farhad Alavi et al. FOOD HYDROCOLLOIDS
- Recent trends on gellan gum blends with natural and synthetic polymers: A review
- (2018) Khalid Mahmood Zia et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food
- (2018) Nasreddine Benbettaieb et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Hydroxypropyl cellulose photonic architectures by soft nanoimprinting lithography
- (2018) André Espinha et al. Nature Photonics
- Design of an optical sensor for ethylene based on nanofiber bacterial cellulose film and its application for determination of banana storage time
- (2018) Sajad Pirsa et al. POLYMERS FOR ADVANCED TECHNOLOGIES
- Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles
- (2018) Arash Bahrami et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Dynamic rheology as a quantitative method for real-time tracking of excipient solvation in non-aqueous hydroxypropylcellulose topical gels
- (2018) Alicia Potuck et al. PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY
- Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil
- (2018) Iraj Karimi Sani et al. FLAVOUR AND FRAGRANCE JOURNAL
- Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells
- (2018) Cristian Dávalos-Saucedo et al. Coatings
- Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
- (2017) Xingli Liu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Identification of Cardamom Encapsulated Alginate-Whey Protein Concentrates Microcapsule Release Kinetics and Mechanism during Storage, Stew Process and Oral Consumption
- (2015) M. Zandi et al. JOURNAL OF FOOD PROCESS ENGINEERING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now