Food Gels: Fabrication, Characterization, and Application
Food gels, typically formulated from proteins, polysaccharides, and lipids, are viscoelastic systems capable of entrapping water (hydrogels), oil (oleogels), and air (aero-gels) within their three-dimensional networks [...].
Authors
- Hao Cheng (ORCID: https://orcid.org/0000-0001-8650-2914)
- Wanwen Chen (ORCID: https://orcid.org/0000-0003-3059-7808)
Institutions
- Jiangnan University (CN)
- Nanjing Agricultural University (CN)
- Ministry of Agriculture and Rural Affairs (CN)
- State Key Laboratory of Food Science and Technology (CN)
- Chinese Academy of Fishery Sciences (CN)
Publication Details
- Journal
- Gels
- Published
- 2025-11-04
- DOI
- https://doi.org/10.3390/gels11110886
- Primary Topic
- Hydrogels: synthesis, properties, applications
- Type
- article
- Field-Weighted Citation Impact
- 0.00