The lubrication modification of biomedical devices significantly enhances the functionality of
implanted interventional medical devices, thereby providing additional benefits for patients …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …

The detailed investigation of food-grade emulsions, which possess considerable structural
and functional advantages, remains ongoing to enhance our understanding of these …

Chondroitin sulfate (CS) is a natural macromolecule polysaccharide that is extensively
distributed in a wide variety of organisms. CS is of great interest to researchers due to its …

Whey protein isolate and xanthan gum were used to form pure whey protein particles at 75°
C (WPI-75) or composite particles prepared at 75° C (WPI/XG-75) and 95° C (WPI/XG-95) to …

Microgels were formed from whey protein isolate (WPI) and two hydrocolloids, gelatin A (Gel
A) and sodium alginate (SA), at different pH and ion strengths. Surface Plasmon Resonance …

Highlights•Design plant-based foods with textural heterogeneity.•Heterogeneity comes via
structured macromolecules and structured lipids.•Identify rational design rules for …

Anthocyanins, tannins, and polymeric pigments, which are formed during red wine aging,
are arguably the most important phenolic constituents of red wine, because they provide …

Hydrogels with favorable biocompatibility are regarded as ideal biomedical materials.
However, their poor mechanical and tribological properties limit their further clinical …

Xanthan gum and scleroglucan, two rod-like polysaccharide hydrocolloids, are compared
using a wide range of instrumental techniques and methods: steady shear flow, small …