Electrospinning of food proteins and polysaccharides
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DOI: 10.1016/j.foodhyd.2016.10.022
Abstract: Nano-microfibrous structures of biopolymers with a wide range of compositions, morphologies, mechanical properties and bioactivities could be developed using electrospinning technology. This review focuses on the processing, properties, functionalization and potential applications of electrospun biopolymers.… read more here.
Keywords: proteins polysaccharides; food proteins; food; electrospinning food ... See more keywords
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review.
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DOI: 10.1111/1541-4337.12229
Abstract: Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably… read more here.
Keywords: delivery systems; proteins polysaccharides; functional attributes; polysaccharides polyphenols ... See more keywords
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.
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DOI: 10.1111/1541-4337.13026
Abstract: The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability… read more here.
Keywords: interaction; food; food proteins; proteins polysaccharides ... See more keywords