Recent Advances on the Use of Different Gels Type in the Food Industry
This Special Issue, titled “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their compositi...
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| Natura: | Online |
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| Lingua: | inglese |
| Pubblicazione: |
MDPI - Multidisciplinary Digital Publishing Institute
2026
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| Soggetti: | |
| Accesso online: | ONIX_20260416T142754_9783725859375_45 |
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| _version_ | 1869530553983696896 |
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| collection | Directory of Open Access Books |
| description | This Special Issue, titled “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. Gels’ versatility and ability to improve food quality from technological and nutritional points of view make them an essential component of many foods enjoyed by consumers worldwide, and they can therefore play a crucial role in the food industry. |
| format | Online |
| id | doab-20.500.12854ir-174990 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1749902026-04-16T18:04:20Z Recent Advances on the Use of Different Gels Type in the Food Industry Codină, Georgiana Gabriela Dabija, Adriana Gelling process Food products New products development-derived products Consumer acceptance thema EDItEUR::P Mathematics and Science::PS Biology, life sciences This Special Issue, titled “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. Gels’ versatility and ability to improve food quality from technological and nutritional points of view make them an essential component of many foods enjoyed by consumers worldwide, and they can therefore play a crucial role in the food industry. 2026-04-16T18:04:13Z 2026-04-16T18:04:13Z 2025 book ONIX_20260416T142754_9783725859375_45 9783725859375 9783725859382 https://directory.doabooks.org/handle/20.500.12854/174990 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/ https://mdpi.com/books/pdfview/book/11889 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-5938-2 10.3390/books978-3-7258-5938-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725859375 9783725859382 148 CH open access |
| spellingShingle | Gelling process Food products New products development-derived products Consumer acceptance thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Recent Advances on the Use of Different Gels Type in the Food Industry |
| title | Recent Advances on the Use of Different Gels Type in the Food Industry |
| title_full | Recent Advances on the Use of Different Gels Type in the Food Industry |
| title_fullStr | Recent Advances on the Use of Different Gels Type in the Food Industry |
| title_full_unstemmed | Recent Advances on the Use of Different Gels Type in the Food Industry |
| title_short | Recent Advances on the Use of Different Gels Type in the Food Industry |
| title_sort | recent advances on the use of different gels type in the food industry |
| topic | Gelling process Food products New products development-derived products Consumer acceptance thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | Gelling process Food products New products development-derived products Consumer acceptance thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20260416T142754_9783725859375_45 |