The highly efficient utilization of bioresources and natural organic wastes has attracted great
attention, due to the high-speed consumption and shortage of energy in modern society …

Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …

Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new
challenge to the scientific community, to come up with viable alternatives replacing …

Biopolymer aerogels were among the first aerogels produced, but only in the last decade
has research on biopolymer and biopolymer–composite aerogels become popular …

In order to improve the nutritional and quality characteristics of food, solid fats are widely
used in food formulations. With the continuous improvement of consumers' awareness of …

Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a
network of structuring molecules. In the food industry, these formulations can be used to …

The scientific and industrial communities have been giving great attention to the
development of new bio-based materials with potential use in innovative technological …

Background Carrageenan-based delivery systems present great performance in the delivery
of bioactive ingredients, which can improve the stability and bioavailability of bioactive …

Aerogels are nanostructured materials with low density, high surface area (> 150 m 2/g) and
open porosity (typically 95–99.99%). They are obtained by solvent removal from gels while …

Structural fat replacers that can meet the requirements of various forms of reduced-fat foods
are essential for the application of fat replacement, and emulsion gels emerge as a potential …