Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …

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 development of new acid-induced mixed hydrogels based on amaranth proteins and
xanthan gum is discussed. The influence of pH and protein-polysaccharide ratio on …

Abstract Three-dimensional (3D) food printing is a promising technique as it allows to create
elaborated food constructs or customized food for elderly people and other sensitive …

Fucoidan (FUC) is a non-gelling polysaccharide but could interact with κ-carrageenan (KC)
to form a stable gel blend. However, their interaction mechanism is unclear. Herein, FUC …

Fish gelatin (FG) has been modified to replace mammalian gelatin, but has not been applied
in the yogurt production. In this study, xanthan gum (XG) was used to improve the rheology …

Abstract Xanthan-Chitosan (X-Ch) polysaccharides nanofibers were prepared using
electrospinning processing as an encapsulation and delivery system of curcumin (Cu). The …

The present study reports systematic rheological data of binary aqueous mixtures of gelatin
and alginate up to a concentration ratio of 1: 1. The mixtures were prepared and …

The importance of conformational rigidity on macroscopic rheological properties was
revealed using two model polysaccharides, namely, xanthan gum and hyaluronic acid …

General features of rheological properties and structural peculiarities of polyelectrolyte
polysaccharide–gelatin complexes were discussed in this paper. Experimental results were …