This review begins with a discussion of the general properties of gelatin and its sources,
particularly in the food and health industries, and then briefly address the status quo of …

Gelatin's versatile functionalization offers prospects of facile and effective crosslinking as
well as combining with other materials (eg, metal nanoparticles, carbonaceous, minerals …

In this study, structural characterization and chemical compositions of three pectins from
different sources were studied, which showed that compared with apple pectin (AP) and …

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 …

The interest in seaweeds for cosmetic, cosmeceutics, and nutricosmetics is increasing
based on the demand for natural ingredients. Seaweeds offer advantages in relation to their …

In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has
attracted the attention of a large number of researchers due to its huge health benefits …

After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …

Gummies are gelatin-based confectionery gel products where the sweeteners play vital
roles in the product texture. This study focused on the impacts of sweeteners, which make …

Introduction Ointments are generally used as a therapeutic agent for topical medication or
transdermal drug delivery, such as wound healing and skin lesions. Methods In this study …

In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food
and pharmaceutical fields. However, the emulsification performance depends on the …