Background Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

Functional and engineered colloids fabricated from edible materials have recently gained a
lot of interest for futuristic applications in the field of foods for purposes ranging from …

Protein–polysaccharide interactions find many applications in food engineering and new
food formulations. This review article describes recent research on the effect of protein …

Controlling the interactions between plant proteins and polysaccharides can lead to the
development of novel electrostatic complexed structures that can give unique functionality …

The coupled pretreatment of orange peel with steam explosion (SE) and sulfuric-acid
soaking (SAS) was investigated to enhance the yield and improve the functionality of soluble …

Extrusion processing is a thermal process applied to food preparation. However, its effects
on food ingredients are ambiguous. The aim of this study was to elucidate the effects of …

The method for preparation of foam concrete from solid wastes were proposed in this study,
where soda residue (SR), calcium carbide slag (CS), grand granulated blast-furnace slag …

The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of
multiphase soft condensed matter systems. These properties affect the dynamics of …

Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion
stabilizers with improved performance. An in-depth understanding of their interfacial …

Complex coacervates are self-assembly structures with many potential functional properties.
Coacervates are mainly fabricated from proteins and polysaccharides and therefore they …