The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications
Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/14/10/1962 |
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| author | Piotr Koczoń Heidi Josefsson Sylwia Michorowska Katarzyna Tarnowska Dorota Kowalska Bartłomiej J. Bartyzel Tomasz Niemiec Edyta Lipińska Eliza Gruczyńska-Sękowska |
| author_facet | Piotr Koczoń Heidi Josefsson Sylwia Michorowska Katarzyna Tarnowska Dorota Kowalska Bartłomiej J. Bartyzel Tomasz Niemiec Edyta Lipińska Eliza Gruczyńska-Sękowska |
| author_sort | Piotr Koczoń |
| collection | DOAJ |
| description | Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers. |
| first_indexed | 2024-03-10T03:02:04Z |
| format | Article |
| id | doaj.art-b3527a14ebf14b2eb69d53ea4859597f |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T03:02:04Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-b3527a14ebf14b2eb69d53ea4859597f2023-11-23T12:44:57ZengMDPI AGPolymers2073-43602022-05-011410196210.3390/polym14101962The Influence of the Structure of Selected Polymers on Their Properties and Food-Related ApplicationsPiotr Koczoń0Heidi Josefsson1Sylwia Michorowska2Katarzyna Tarnowska3Dorota Kowalska4Bartłomiej J. Bartyzel5Tomasz Niemiec6Edyta Lipińska7Eliza Gruczyńska-Sękowska8Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandIndependent Researcher, 02-091 Warsaw, PolandDepartment of Bioanalysis and Drug Analysis, Faculty of Pharmacy, Medical University of Warsaw, 02-097 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Morphological Sciences, Institute of Veterinary Medicine, Warsaw University of Life Sciences, 02-776 Warsaw, PolandAnimals Nutrition Department, Institute of Animal Sciences, Warsaw University of Life Sciences, 02-786 Warsaw, PolandDepartment of Biotechnology, Microbiology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandEvery application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.https://www.mdpi.com/2073-4360/14/10/1962biopolymerpolysaccharidefood-related applicationsfood industryenzyme immobilisationstarch |
| spellingShingle | Piotr Koczoń Heidi Josefsson Sylwia Michorowska Katarzyna Tarnowska Dorota Kowalska Bartłomiej J. Bartyzel Tomasz Niemiec Edyta Lipińska Eliza Gruczyńska-Sękowska The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications Polymers biopolymer polysaccharide food-related applications food industry enzyme immobilisation starch |
| title | The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications |
| title_full | The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications |
| title_fullStr | The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications |
| title_full_unstemmed | The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications |
| title_short | The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications |
| title_sort | influence of the structure of selected polymers on their properties and food related applications |
| topic | biopolymer polysaccharide food-related applications food industry enzyme immobilisation starch |
| url | https://www.mdpi.com/2073-4360/14/10/1962 |
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