This review aims to emphasize the occurrence and abundant presence of mannans in
nature, their classification, structural differences and significance in food and feed industry …

Although traditionally associated with thickening and gelation behaviour, food hydrocolloids
also influence the properties of dispersed systems through their interfacial properties …

The understanding of the formation, structures, and properties of emulsions is essential to
the creation and stabilization of structures in food. The increasing use of surfactants, the …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties
and Applications is a comprehensive, single-source reference on the science of food …

The emulsification properties of 14 hydrocolloid gums (propylene glycol alginate, gellan,
carrageenan, pectin, methylcellulose, microcrystalline cellulose, gum arabic, locust bean …

Polysaccharides have been finding, in the last decades, very interesting and useful
applications in the biomedical and, specifically, in the biopharmaceutical field …

Chia seed gum (CSG) was extracted from the seed coat of Salvia hispanica, purified in the
laboratory and its chemical composition and functional properties were investigated. CSG …

Fenugreek (Trigonella foenum-graecum L.) is one of the oldest cultivated plants grown for its
leaves and seeds that are used for both culinary and medicinal purpose. This study aims to …

The present study contributes the synthesis of active films with the incorporation of moringa
extract (ME) into chitosan (CS)/guar gum (GG)/poly (vinyl alcohol)(PVA) matrix (CGPM) by …