Natural Gums

Section I: Natural Gums: Functionalization and characterization
1. Natural gums: Structural diversity and properties
2. Functionalization of natural gums: Scientific tools to improve properties and applications
3. Gelation behaviour in natural gums: Fundamentals of solute-solvent interaction to gel formation
4. Characterization of natural gums: Emphasizing distinctive spectroscopic techniques

Section II: Plant-based natural gums
5. Extraction, structural properties, and applications of guar gum
6. Extraction, structural properties, and applications of locust bean gum
7. Extraction, structural properties, and applications of okra gum
8. Extraction, structural properties, and applications of honey locust gum
9. Extraction, structural properties, and applications of tamarind gum
10. Extraction, structural properties, and applications of khaya gum
11. Extraction, structural properties, and applications of aloe mucilage
12. Extraction, structural properties, and applications of konjac glucomannan
13. Extraction, structural properties, and applications of gum arabica
14. Extraction, structural properties, and applications of gum ghatti
15. Extraction, structural properties, and applications of gum tragacanth
16. Extraction, structural properties, and applications of pectins

Section III: Animal-based natural gums
17. Extraction, structural properties, and applications of gelatin gum
18. Extraction, structural properties, and applications of chitin and chitosan
19. Extraction, structural properties, and applications of hyaluronic acid

Section IV: Microbial-based natural gums
20. Extraction, structural properties, and applications of curdlan gum
21. Extraction, structural properties, and applications of xanthan gum
22. Extraction, structural properties, and applications of dextran
23. Extraction, structural properties, and applications of gellan gum
24. Extraction, structural properties, and applications of tara gum
25. Extraction, structural properties, and applications of pullulan

Section V: Marine-based natural gums
26. Extraction, structural properties, and applications of sodium alginate
27. Extraction, structural properties, and applications of alginic acid
28. Extraction, structural properties, and applications of carrageenan gum
29. Extraction, structural properties, and applications of agar-agar

Section VI: Future of natural gums
30. Circular economy and future potential of natural gums

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• Engenharia biomédica
• Tecnologia das fibras e dos texteis
• Biotecnologia
• Tecnologia dos plásticos e polímeros
• Engenharia mecânica

Abelmoschus esculentus; Acacia senegal; Acetylation; Agricultural products; Agriculture application; Alcohol process; Alginate; Alginic acid; Aloe mucilage (AM); Aloe vera (AV); Antiadhesive properties; Antioxidant activity; Bioactivity; Biodegradable; Bioelectrodes; Biological substances; Biomedical application; Biomolecules; Bioorganic chemistry; Biopolymer; Biopolymers; Bush mango; CD; Caesalpinia spinosa; Calcium-sulfate esters; Calendula officinalis; Carob pods; Carrageenan; Carrageenan gum; Cashew gum; Characterization techniques; Chemical composition; Chemical compound; Chemical compound and pharmaceutical preparation; Chemical mixture; Chemical reaction and food chemistry; Chondrus crispus; Chromatography; Circular economy; Clouding agent; Coatings; Degradation; Denture fixatives; Dika nut; Drug; Drug delivery; Drug delivery system; Drug delivery system and pharmaceutics; Drug development; Drug encapsulation; Drug release; Economical importance; Edible films; Encapsulation; Enzymatic degradation; Enzyme-based extraction techniques; Extractability; Extraction; FTIR; FTIR spectra; Films; Food analysis; Food applications; Food chemistry; Food industries; Food products; Food safety; Food technology; Functional properties; Galactomannan; Gel; Gelatine; Gelatine alternative; Gelation; Gell-press; Gellan gum; Gelling agent; Gleditsia triacanthos; Globules; Guar gum; Gum Tragacanth; Gum arabic; Gum ghatti; Gum tragacanth; Gummosis; Gums; Honey locust gum; Hydrocolloid; Hydrocolloids; Hydrogel; Hydrogels; Hydrothermal degradation; Industries; Interaction; Irvingia gabonensis; KGM; Konjac glucomannan; Konjac gum; Locust bean gum; Low-viscosity