The exceptional network assembly of natural polysaccharides/proteins-based hydrogels
offers favorable biological characteristics and tunable physical properties making them ideal …

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 …

Plastic pollution and food spoilage have drawn public attention, which may cause a great
threat to the global environment and human health. Therefore, natural antimicrobial …

In order to solve the increasingly serious environmental problems caused by plastic-based
packaging, carrageenan-based films are drawing much attentions in food packaging …

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 …

This study aims at development of plant-derived oil bodies (OBs) based oleogels via
electrostatic layer-by-layer deposition technique that contained OB droplets coated by κ …

Increasing protein demands directly require additional resources to those presently and
recurrently available. Emerging green technologies have witnessed an escalating interest in …

This work investigates the effect of pH (4.0, 4.5) and the protein-polysaccharide ratio (1: 1–5:
1) on the intermolecular interactions and gel properties of food hydrogels based on bean …

Gelatin is a biodegradable natural polymer that can be utilized in preparing edible films, and
its films tend to have defects in mechanical properties and water tolerance, limiting their …

The feasibility of co-folding of soy protein isolates (SPI) and shellac by pH-shifting method to
induce a protein hydrogel was firstly investigated. SPI and shellac at different mass ratios …