TL;DR: In this paper, the authors examined the impact of system composition and homogenization conditions on the formation of nanoemulsions using a high-pressure homogenizer (microfluidizer).

TL;DR: A review of chitosan and chitooligosaccharides can be found in this paper, where the authors focus on the biological properties of the compounds and their potential applications in the food, pharmaceutical, agricultural and environmental industries.

TL;DR: FTIR-ATR spectroscopy is proposed as a useful tool for the food, pharmaceutical and cosmetics industry to check the phycocolloid quality of a raw seaweed material by a quick and non-destructive method.

TL;DR: In this paper, the authors reviewed the literature on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating.

TL;DR: In this paper, composite and bi-layer composite gelatin and chitosan composite films were developed to reduce water vapor permeability (WVP) and showed a compact structure indicating a good compatibility between components, which could interact by strong hydrogen bonding.

TL;DR: A number of different approaches can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, molding, and extrusion methods as discussed by the authors.

TL;DR: In this paper, the in vitro digestibility and molecular and crystalline structures of rice starches (Long-grain, Arborio, Calrose, and Glutinous) differing in amylose content were investigated and the relationship between the structure and digestibility of starch was studied.

TL;DR: It has quite recently also been shown that oligoguluronates are able to transiently modify mucin network structures to such an extent that it opens up possibilities for the treatment of pathological respiratory diseases as well as a general increased drug bioavailability due to increased mucosal uptake.

TL;DR: In this paper, the authors investigated the oil-in-water emulsion stabilizing ability of chitin nanocrystals (colloidal rod-like particles) and the factors that may influence the properties of such systems.

TL;DR: Dietary fibre has the potential to be used in acceptable foodstuffs that offer a wide range of added health benefits, and may impact on cardiovascular/systemic health.

TL;DR: This review will focus on integrating the colloidal/polymer and biological aspects of protein functionality using foams and gels to illustrate colloidal-polymer aspects and bioactive peptides and allergenicity to demonstrate biological function.

TL;DR: Lentinan, a β-(1−→−3)-d -glucan isolated from a common edible mushroom, Lentinus edodes, is known as a biologically active macromolecules with very strong host-mediated anti-cancer activity via activation of the human immune system as mentioned in this paper.

TL;DR: Recent research on the effect of protein–polysaccharide interactions on the properties of air–water and oil–water interfaces, as affected by their behaviour in the bulk phase is described.

TL;DR: In this article, the role of surface shear rheology in providing information on competitive adsorption of proteins and macromolecular interactions at fluid interfaces is discussed. And the authors also consider the phenomenon of phase separation in mixed protein monolayers, the balance of thermodynamic and kinetic factors in determining biopolymer layer properties, and the involvement of electrostatic interactions in the stabilization of emulsions by protein-polysaccharide complexes.

TL;DR: In this paper, the authors describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas and describe the effects of the inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess.

TL;DR: In this article, an oil-in-water (O/W) emulsion of 20 vol% n -tetradecane has been prepared using food-compatible hydrophobic starch particulates as the primary emulsifier.

TL;DR: Gelatins from the skin of unicorn leatherjacket ( Aluterus monoceros ) pretreated with different acids (0.2M acetic acid or 0.2 M phosphoric acid) and extracted with distilled water at 45°C for various times (4 and 8h) were characterized as mentioned in this paper.

TL;DR: In this article, changes in protein conformation and intermolecular interactions during gelling were measured to explore the basis for the different gel properties of fish and pork pastes after heat treatment.

TL;DR: In this paper, the properties of film from cuttlefish (Sepia pharaonis) ventral skin gelatin without and with partial hydrolysis (1.2%) incorporated with 1% ethanolic extract of cinnamon (CME), clove (CLE) and star anise (SAE) were determined.

TL;DR: In this paper, the impact of simple mixing, thermal treatment, and homogenization on the formation of the different colloidal systems was investigated, and the authors provided important information for optimizing the application of sucrose monoesters to form colloidal dispersions in food and beverage products.

TL;DR: In this article, the authors harnessed the natural self-assembly properties of caseins for protecting and delivering this important, but sensitive nutraceutical, DHA, using spectrofluorescence.

TL;DR: In this article, the various aspects of the investigation results of tea polysaccharides in the past 20 years were summarized, including extraction and purification processes, the structure and bioactivities.

TL;DR: In this article, the emulsifying properties of sugar beet pectin (SBP) were investigated in relation to its molecular structure, and the results confirm the key role of protein as the anchor for the oil droplets and identify also the contribution of the neutral lateral chains in stabilizing emulsions by forming a hydrated layer.

TL;DR: In this article, a range of heat-moisture treatments (HMT) based on different moisture contents (15, 20, 25, 30, and 35%) were all heated at 120°C for 12h.

TL;DR: In this paper, the effects of the type of plasticizer on the thermal properties and heat sealability of sago starch films were investigated, and the results showed that the 3:1 combination of sorbitol/glycerol was the best combination of plasticizers.

TL;DR: In this paper, the effect of the gelatin origin (commercial bovine-hide gelatin and laboratory-made tuna-skin gelatin) on the physico-chemical properties of films was studied.

TL;DR: In this article, the molecular details of the interactions between polysaccharides with these protein particles are discussed, and the progress made in understanding their role during structure formation of dairy matrices is discussed.

TL;DR: In this article, the sugar composition and viscoelastic behaviour of Iranian gum tragacanth exuded by six species of Astragalus was investigated at a concentration of 1.3% and varying ionic strength using a controlled shear-rate rheometer.