Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties ...

Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout ...

A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in ...

Agrochemicals are used to improve the production of crops. Conventional formulations of agrochemicals can contaminate the environment, in particular in the case of intensive cropping. Hence, there is a need for controlled-release ...

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence ...

Obtaining successful ocular formulations able to support an efficient drug concentration at the target tissue for an appropriate period of time is an interesting challenge for modern pharmaceutical technology. In this ...

One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used ...