Ettelaie, R orcid.org/0000-0002-6970-4650, Zengin, A and Lishchuk, S (2017) Novel food grade dispersants: Review of recent progress. Current Opinion in Colloid and Interface Science, 28. pp. 46-55. ISSN 1359-0294
Abstract
Many foreseen advances in the design of food structures, suitable for ever demanding nutrient delivery systems, tailored controlled release, microencapsulation and protection of active ingredients, require a generation of superior dispersants than those currently provided by proteins. While the most efficient structure for such dispersants is relatively easy to specify, in foods they cannot simply be synthetically manufactured. The review highlights several possible strategies for realising more efficient food colloid stabilisers and summarises the key recent progress for each approach, both experimentally and theoretically. The emphasis is on those methods that lead to macromolecularly adsorbed layers. Practical aspects apart, we also discuss a number of interesting fundamental questions that each approach raises.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Colloid & Interface Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Emulsion stabilisers; Layer-by-layer deposition; Maillard conjugates; Hydrophobically modified polysaccharides; protein hydrolysates; food dispersants |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 17 Mar 2017 12:19 |
Last Modified: | 18 Mar 2018 01:39 |
Published Version: | https://doi.org/10.1016/j.cocis.2017.03.004 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cocis.2017.03.004 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:113690 |