The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

Hydrocolloids are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Many proteins possess functional attributes that make them suitable for the encapsulation of
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …

The microencapsulation of essential oils by complex coacervation continues to attract
considerable attention due to high payload, increased thermal stability and sustained …

Biopolymer microgels have considerable potential for their ability to encapsulate, protect,
and release bioactive components. Biopolymer microgels are small particles (typically 100 …

Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises
four peptides: α S1, α S2, β, and κ, differing in their amino acid, phosphorus and …

Microcrystalline cellulose (MCC) is among the most commonly used cellulose derivatives in
the food industry. In order assess the recent advances of MCC in food product development …

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 …