Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in
all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the …

Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit
different structures depending on its source or extraction method. The extraction of pectin …

Background Fruits are the main source of pectin, with more than 90% of commercial pectins
being derived from fruit by-products. Fruit pectins are complex heterogeneous …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

The current research was conducted to extract the bioactive compounds from citrus waste
and assess their role in the development of functional foods to treat different disorders. The …

Background Proteins and polysaccharides are the most abundant biomaterials and often
present together in food and biological systems. The exploitation of protein-polysaccharide …

The contemporary production of carbon materials heavily relies on fossil fuels, contributing
significantly to the greenhouse effect. Biomass is a carbon‐neutral resource whose organic …

Microbial exopolysaccharides (EPS) are extracellular carbohydrate polymers forming
capsules or slimy coating around the cells. EPS can be secreted by various bacterial genera …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …