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 s...
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| Veröffentlicht in: | Polymers 2022-05, Vol.14 (10), p.1962 |
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| container_title | Polymers |
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| creator | Koczoń, Piotr Josefsson, Heidi Michorowska, Sylwia Tarnowska, Katarzyna Kowalska, Dorota Bartyzel, Bartłomiej J Niemiec, Tomasz Lipińska, Edyta Gruczyńska-Sękowska, Eliza |
| 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. |
| doi_str_mv | 10.3390/polym14101962 |
| format | Article |
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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. 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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.</description><subject>Biopolymers</subject><subject>Boiling points</subject><subject>Diabetes</subject><subject>Food</subject><subject>Glucose</subject><subject>Microbiota</subject><subject>Nutrition</subject><subject>Polymers</subject><subject>Polysaccharides</subject><subject>Review</subject><subject>Small intestine</subject><subject>Ultrasonic imaging</subject><issn>2073-4360</issn><issn>2073-4360</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpdkc1LHTEUxUNpqWJddiuBbroZm-9kNoJI_QBBqXYd8pI7dSQvmSYzwvvvm6dW1GwS7v3l3Hs4CH2l5JDznvyYctysqaCE9op9QLuMaN4JrsjHV-8dtF_rPWlHSKWo_ox2uFScGsF3EdzeAb5IQ1wgecB5wHMr3Mxl8fNSHgs3EMHPEPD1dhqUinPC7dtY8HXJE5R5hIpdCvg059D9gui29PE0xdG7ecypfkGfBhcr7D_fe-j36c_bk_Pu8urs4uT4svOcE9ZJJfUgBNXBmBUE40VYBdMbQ_qeGe65GrgjihhYMQkySOcE08w3l4P0YuB76OhJd1pWawge0lxctFMZ165sbHajfdtJ4539kx9sT4WSlDaB788CJf9doM52PVYPMboEeamWKU2Zporphn57h97npaRmb0sRznULplHdE-VLrrXA8LIMJXaboX2TYeMPXjt4of8nxv8BwCWYSw</recordid><startdate>20220511</startdate><enddate>20220511</enddate><creator>Koczoń, Piotr</creator><creator>Josefsson, Heidi</creator><creator>Michorowska, Sylwia</creator><creator>Tarnowska, Katarzyna</creator><creator>Kowalska, Dorota</creator><creator>Bartyzel, Bartłomiej J</creator><creator>Niemiec, Tomasz</creator><creator>Lipińska, Edyta</creator><creator>Gruczyńska-Sękowska, Eliza</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>COVID</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-7079-7527</orcidid><orcidid>https://orcid.org/0000-0003-3309-9425</orcidid><orcidid>https://orcid.org/0000-0001-5838-042X</orcidid><orcidid>https://orcid.org/0000-0002-0175-0706</orcidid></search><sort><creationdate>20220511</creationdate><title>The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications</title><author>Koczoń, Piotr ; Josefsson, Heidi ; Michorowska, Sylwia ; Tarnowska, Katarzyna ; Kowalska, Dorota ; Bartyzel, Bartłomiej J ; Niemiec, Tomasz ; Lipińska, Edyta ; Gruczyńska-Sękowska, Eliza</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3302-5657f4417d88bed8c4dbd8988099283c36f3a0608eb25e5d5aa4272c436f5c4f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Biopolymers</topic><topic>Boiling points</topic><topic>Diabetes</topic><topic>Food</topic><topic>Glucose</topic><topic>Microbiota</topic><topic>Nutrition</topic><topic>Polymers</topic><topic>Polysaccharides</topic><topic>Review</topic><topic>Small intestine</topic><topic>Ultrasonic imaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Koczoń, Piotr</creatorcontrib><creatorcontrib>Josefsson, Heidi</creatorcontrib><creatorcontrib>Michorowska, Sylwia</creatorcontrib><creatorcontrib>Tarnowska, Katarzyna</creatorcontrib><creatorcontrib>Kowalska, Dorota</creatorcontrib><creatorcontrib>Bartyzel, Bartłomiej J</creatorcontrib><creatorcontrib>Niemiec, Tomasz</creatorcontrib><creatorcontrib>Lipińska, Edyta</creatorcontrib><creatorcontrib>Gruczyńska-Sękowska, Eliza</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>Coronavirus Research Database</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>Materials Science Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Koczoń, Piotr</au><au>Josefsson, Heidi</au><au>Michorowska, Sylwia</au><au>Tarnowska, Katarzyna</au><au>Kowalska, Dorota</au><au>Bartyzel, Bartłomiej J</au><au>Niemiec, Tomasz</au><au>Lipińska, Edyta</au><au>Gruczyńska-Sękowska, Eliza</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications</atitle><jtitle>Polymers</jtitle><addtitle>Polymers (Basel)</addtitle><date>2022-05-11</date><risdate>2022</risdate><volume>14</volume><issue>10</issue><spage>1962</spage><pages>1962-</pages><issn>2073-4360</issn><eissn>2073-4360</eissn><abstract>Every application of a substance results from the macroscopic property of the substance that is related to the substance's microscopic structure. 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| source | MDPI - Multidisciplinary Digital Publishing Institute; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; PubMed Central Open Access |
| subjects | Biopolymers Boiling points Diabetes Food Glucose Microbiota Nutrition Polymers Polysaccharides Review Small intestine Ultrasonic imaging |
| title | The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications |
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