Naturally occurring polymers are currently of prime importance among which
polysaccharides occupies superior position due to their easy availability, eco-friendly and …

Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which
is a leguminous crop. The endosperm contains a complex polysaccharide called …

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely
used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile …

This paper provides an overview of recent advances in the application of hydrocolloids in
food fillings formulations. Different types of plant-based, animal-based, and microorganism …

This article has been developed with the aim of reviewing the different sources, structure,
extraction, composition, properties and health benefits of plant gums. Gums are known for …

Coatings that reduce the fat content of fried food are an alternate option to reach both health
concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract …

In this study the influence of coating with different hydrocolloids on the oil absorption and
quality attributes of French fries was investigated. Our results revealed that hydrocolloid …

Hydrocolloids in foods play a vital role in developing food systems with enhanced rheology,
quality, organoleptic properties and nutritional value in food industry. Hydrocolloids possess …

In this study, the antioxidant properties of sour tea extract (Hibiscus sabdariffa L.) were
investigated in both free and nanoencapsulated forms to increase the quality and shelf life of …

Production of low-fat fried foods by using hydrocolloid coatings is a common method to
avoid excessive oil absorption during deep-fat frying. The aim of this work was to evaluate …