صورة الغلاف

Food Gels

This Reprint focuses on the recent advancements in food gel technology and their applications across multiple domains, encompassing surimi-based seafood analogs that demand mechanically robust networks and dairy products requiring high emulsification stability and efficient nutrient integration. The...

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محفوظ في:
التنسيق: Online
اللغة:الإنجليزية
منشور في: MDPI - Multidisciplinary Digital Publishing Institute 2026
الموضوعات:
Composite matrix emulsion gel
Cassia bean gum
Meat and sausage
Fat substitute
Freeze–thaw stability
Milk
Emulsion structure
Milk fat globule membrane
Protein
Nutrient
Surimi
Low salt
Gelation challenges
Physicochemical properties
Technological additives
Yanbian cattle
Bone
Gelatin
Enzymatic hydrolysis
Transglutaminase
Crayfish muscle
Blended gel
Gel properties
Surimi gel
Nemipterus virgatus
Gel disintegration
Protein gel
Mathematical model
Blueberry pomace anthocyanins
Complex polysaccharide gels
Freshness monitoring
Chilled beef
Trans-fatty acid
Beeswax
Saturated fatty acid
Lipid oxidation
Organogel
Encapsulation
Lactobacillus reuteri DSM 17938
Electrospraying
Whey
Emulsion gel
Composite network
Textural properties
Bigels
Emulsion gels
Soy protein isolate
Κ-carrageenan
Curcumin
Delivery
N
A
thema EDItEUR::P Mathematics and Science::PN Chemistry
الوصول للمادة أونلاين:ONIX_20260416T142754_9783725858972_16
الوسوم: إضافة وسم
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الانترنت

ONIX_20260416T142754_9783725858972_16

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