A transformation in our food production system is being enabled by the convergence of
advances in genome-based technologies and traditional fermentation. Science at the …

Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

Background Food for the children should be nutritious with attractive shapes, flavors, and
colors that distinguish from adult food. Additive manufacturing (AM) can meet the …

Background Gelling is an important way to texturizing, develop novel products, and carry
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …

Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations
via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity …

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants
during long-term frozen storage. Cryoprotectants have been found to be effective in …

Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides
with high molecular weight hydrophilic long-chain molecules, which are widely employed in …

Understanding rheological properties and printability of complex food formulations is crucial
for 3D printing. While nutritious formulations have been reported in the literature, these are …

The development of new acid-induced mixed hydrogels based on amaranth proteins and
xanthan gum is discussed. The influence of pH and protein-polysaccharide ratio on …

Background This paper aims to overview recent advances in utilization of various
hydrocolloids in some dairy products. Different biopolymers including polysaccharides and …