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dc.contributor.author
Valencia, Germán Ayala  
dc.contributor.author
Zare, Ehsan Nazarzadeh  
dc.contributor.author
Makvandi, Pooyan  
dc.contributor.author
Gutiérrez Carmona, Tomy José  
dc.date.available
2020-12-09T16:17:10Z  
dc.date.issued
2019-11  
dc.identifier.citation
Valencia, Germán Ayala; Zare, Ehsan Nazarzadeh; Makvandi, Pooyan; Gutiérrez Carmona, Tomy José; Self-Assembled Carbohydrate Polymers for Food Applications: A Review; Wiley Blackwell Publishing, Inc; Comprehensive Reviews In Food Science And Food Safety; 18; 6; 11-2019; 2009-2024  
dc.identifier.issn
1541-4337  
dc.identifier.uri
http://hdl.handle.net/11336/119991  
dc.description.abstract
The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self-assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self-assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ACTIVE SUBSTANCE CARRIERS  
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ADVANCED FOOD MATERIALS  
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CONTROLLED AND SUSTAINED RELEASE SYSTEMS  
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ENCAPSULATION  
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FOOD CARBOHYDRATE ARCHITECTURE  
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FUNCTIONAL FOODS  
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LAYER-BY-LAYER FILMS  
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MODIFIED CARBOHYDRATES  
dc.subject.classification
Compuestos  
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Ingeniería de los Materiales  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Self-Assembled Carbohydrate Polymers for Food Applications: A Review  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-11-27T18:29:29Z  
dc.journal.volume
18  
dc.journal.number
6  
dc.journal.pagination
2009-2024  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Valencia, Germán Ayala. Universidade Federal de Santa Catarina; Brasil  
dc.description.fil
Fil: Zare, Ehsan Nazarzadeh. Damghan University; Irán  
dc.description.fil
Fil: Makvandi, Pooyan. Consiglio Nazionale delle Ricerche; Italia  
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina  
dc.journal.title
Comprehensive Reviews In Food Science And Food Safety  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12499  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1541-4337.12499