Background Polysaccharides are one of the major group of bioactive macromolecular
derived from plants, bacteria, fungi and seaweeds. Atomic force microscopy (AFM), a type of …

Since its inception in 1986, the field of atomic force microscopy (AFM) has enabled surface
analysis and characterisation with unparalleled resolution in a wide variety of environments …

Fish gelatin (FG) has been studied intensively as a potential replacement for mammalian
gelatin; however, modification of the physicochemical properties of FG is often required to …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical
properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the …

Fish gelatin (FG) is more suitable for consumption by religious people than mammalian
gelatin. One common modification method of FG is mixing FG with polysaccharides …

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean
proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific …

In this work, by means of complex physicochemical methods the structural features of a
composite κ-carrageenan–gelatin system were studied in comparison with initial protein gel …

Cakes are important confectionery and are enjoyed socially within groups. Eggs are
important components of cakes, providing emulsification, flavour, colour, and many other …

Hydrogels, three-dimensional hydrophilic water-insoluble polymer networks having
mechanical properties inherent for solids, have attracted continuous research attention over …