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- W4376272829 abstract "Food materials science has gained much interest among scholars and researchers around the world nowadays. Nanostructured, microstructured, and hydrogel materials are considered the prominent materials that can be widely applied in food science. These engineered materials are employed as carriers for essential food ingredients and can also be used as packaging materials. In food application, materials science and engineering recently have been depending largely on biopolymers, such as polysaccharides (e.g. chitosan, starch, and alginate) and proteins (e.g. gelatin and collagen) because these materials have outstanding properties, such as nontoxicity, ease of availability, biocompatibility, biodegradability, and low cost. In this chapter, we will introduce the methods of preparation of different materials, including nanostructure and microstructure materials and hydrogels. Additionally, we will provide an overview of the importance of materials science for encapsulation of different essential food ingredients and preparation of edible films for food packaging. It is hoped that this chapter can lay the foundation for the contents of this book and can serve as an introduction to readers who may not be familiar with the field" @default.
- W4376272829 created "2023-05-13" @default.
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- W4376272829 date "2023-05-08" @default.
- W4376272829 modified "2023-10-12" @default.
- W4376272829 title "Overview of Different Materials Used in Food Production" @default.
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- W4376272829 doi "https://doi.org/10.1002/9781119860594.ch1" @default.
- W4376272829 hasPublicationYear "2023" @default.
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