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.

中文翻译：

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用于食品应用的自组装碳水化合物聚合物：综述

自组装的天然和合成聚合物正在蓬勃发展。但是，从天然或改性碳水化合物聚合物（CPs）中获得的天然聚合物，例如纤维素，壳聚糖，葡聚糖，树胶，果胶和淀粉等，在制造具有多种形式的自组装聚合物复合材料时作为原材料已受到特别关注。 ：薄膜，水凝胶，胶束和颗粒。CP的体系结构的易于操作，以及它们在自然界中的高可用性，低成本以及可持续的绿色聚合物，已成为它们在不同应用中使用的主要优点。CP已被用作复合结构的构建基块，并且它们易于定向和排序导致了自组装CP（SCP）的出现。这些大分子在食品方面的研究很少。尽管如此，在过去的5年中，他们的研究主要发展为封装食品添加剂墙体材料，食品涂料和可食用薄膜。这些设备的多方面特性（对pH，温度，离子强度，离子类型，机械力和酶敏感的系统）正在导致高级食品材料的发展。这篇评论文章重点关注食品中SCP的分析，以鼓励其他研究小组进行其准备和实施。