Hydrocolloids are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents …

Polysaccharides or polymeric carbohydrate molecules are long chains of monosaccharides
that are linked by glycosidic bonds. The naturally based structural materials are widely …

Alginate readily aggregates and forms a physical gel in the presence of cations. The
association of the chains, and ultimately gel structure and mechanics, depends not only on …

Alginates are a broad family of linear (unbranched) polysaccharides derived from brown
seaweeds and some bacteria. Despite having only two monomers, ie β-d-mannuronate (M) …

In order to improve the mechanical properties of alginate fiber and enrich its application
properties, the metal-alginate fibers were produced with wet spinning in the coagulation …

Edible hydrocolloid polymers have created significant deliberation in modern eons due to
their numerous advantages of being used as edible materials over synthetic materials …

Dietary lipids and digestion products are strong inducers of satiety signals in the distal small
intestine. To protect lipids against proximal absorption we encapsulate them in hydrogel …

Emerging organic contaminants in water matrices have challenged ecosystems and human
health safety. Persulfate‐based advanced oxidation processes (PS‐AOPs) have attracted …

Alginate based materials have become an important class of products in many fields from
the pharmaceutical industry to tissue engineering, because of their ability to create stimuli …

Undoubtedly the applications of polymers are rapidly evolving. Technology is continually
changing and quickly advancing as polymers are needed to solve a variety of day-to-day …