The objective of this study was to assess the influence of reducing pH from its native value on the heat-induced gelation behaviour of egg yolk by monitoring its linear viscoelastic properties. Three acids differing in ...

Porcine blood is a by-product of the meat industry, and it could be considered as a potential raw material in the formulation of biodegradable materials with great water absorption capacity, due to its rich composition in ...

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate ...

Biorefinery was used to transform two organic wastes, i.e. urban park & garden green waste and porcine plasma (PPP), into raw materials for biocomposite production. The effect of the nature, size and content of the filler ...

This study aims to extend the range of applications of tragacanth gum by studying its incorporation into bioplastics formulation, exploring the influence that different gum contents (0–20 wt.%) exert over the thermomechanical ...

Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect ...

Superabsorbent materials are used in a wide range of products (e.g. personal care, controlled-release of nutrients in agriculture). The present study pretends the development of biodegradable materials from a natural ...

Chitosan-pectin hydrogels were prepared, and their rheological properties were assessed in order to select the best system to develop scaffolds by 3D printing. Hydrogels showed a weak gel behavior with shear thinning flow ...

The seaweed Rugulopteryx okamurae, from the Pacific Ocean, is considered an invasive species in the Mediterranean Sea. In this work, the use of this seaweed is proposed for the development of bio-based plastic materials ...

Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification ...