scholarly journals Food Polymers Functionality and Applications

2015 ◽  
Vol 2015 ◽  
pp. 1-1
Author(s):  
Xingxun Liu ◽  
Fengwei Xie ◽  
Xiaoxi Li ◽  
Sumei Zhou ◽  
Liyan Chen
Keyword(s):  
Food Polymers

Determination of the Glass Transition Temperature of Food Polymers Using Low Field NMR

LWT ◽  
1998 ◽  
Vol 31 (6) ◽  
pp. 516-521 ◽  
Author(s):  
R.Roger Ruan ◽  
Zhenzhong Long ◽  
Aijun Song ◽  
Paul L Chen
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Low Field ◽  
Low Field Nmr ◽  
Food Polymers

Food Polymers

2007 ◽  
pp. 21-44 ◽  
Author(s):  
Vladimir Tolstoguzov
Keyword(s):  
Food Polymers

scholarly journals Biodegradable Binary and Ternary Complexes from Renewable Raw Materials

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2925
Author(s):  
Agnieszka Folentarska ◽  
Jakub Łagiewka ◽  
Magdalena Krystyjan ◽  
Wojciech Ciesielski
Keyword(s):  
Intermolecular Interactions ◽  
Raw Materials ◽  
Ternary Complexes ◽  
Natural Food ◽  
Ternary Blends ◽  
Food Ingredients ◽  
Renewable Raw Materials ◽  
Binary And Ternary Complexes ◽  
Food Industries ◽  
Food Polymers

The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.

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