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Biopolymer composites for engineering food structures to control product functionality

Paper ID Volume ID Publish Year Pages File Format Full-Text
19949 43149 2014 16 PDF Available
Title
Biopolymer composites for engineering food structures to control product functionality
Abstract

There is an increasing need for food systems with tailored properties using essential ingredients. This review provides an overview of how interactions between different ingredients, such as proteins, polysaccharides and lipids can be used to design different biopolymer composites, and how isotropic and anisotropic composites can be created. Preparation of protein–polysaccharide complexes, protein fibrils, polysaccharide nanorods, and macromolecular biopolymer assemblies is discussed. These composites can be used to design emulsions, for which different preparation techniques are compared. Different functionalities such as stability under environmental stresses, controlled release for encapsulated components, and retardation of lipid digestion are addressed.

Keywords
Emulsion design; Complexes; Chitin nanocrystals; Fibrils
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Biopolymer composites for engineering food structures to control product functionality
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 1, January 2014, Pages 39–54
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us