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...
में बचाया:
| स्वरूप: | Online |
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| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
MDPI - Multidisciplinary Digital Publishing Institute
2026
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| विषय: | |
| ऑनलाइन पहुंच: | ONIX_20260416T142754_9783725858972_16 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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| _version_ | 1869521216787709952 |
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| collection | Directory of Open Access Books |
| description | 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 innovation of composite gels, which incorporate bioactive components, has further expanded their functional capabilities and health-promoting potential. The research landscape encompasses critical advancements, including low-salt surimi gelation strategies utilizing amino acid supplements and high-pressure processing, emulsion restructuring in milk via homogenization and ultrasonic treatment, and the design of double emulsions for enhanced nutrient encapsulation. Moreover, it addresses emerging sustainable resource utilization approaches, such as gelatin extraction from underutilized raw materials, biotherapeutic delivery through protein–polysaccharide complexes, and advanced processing technologies like microfluidization and membrane emulsification to improve texture and stability. |
| format | Online |
| id | doab-20.500.12854ir-175011 |
| 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-1750112026-04-16T18:18:08Z Food Gels Cheng, Hao 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 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 innovation of composite gels, which incorporate bioactive components, has further expanded their functional capabilities and health-promoting potential. The research landscape encompasses critical advancements, including low-salt surimi gelation strategies utilizing amino acid supplements and high-pressure processing, emulsion restructuring in milk via homogenization and ultrasonic treatment, and the design of double emulsions for enhanced nutrient encapsulation. Moreover, it addresses emerging sustainable resource utilization approaches, such as gelatin extraction from underutilized raw materials, biotherapeutic delivery through protein–polysaccharide complexes, and advanced processing technologies like microfluidization and membrane emulsification to improve texture and stability. 2026-04-16T18:18:01Z 2026-04-16T18:18:01Z 2025 book ONIX_20260416T142754_9783725858972_16 9783725858972 9783725858989 https://directory.doabooks.org/handle/20.500.12854/175011 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/ https://mdpi.com/books/pdfview/book/11911 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-5898-9 10.3390/books978-3-7258-5898-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725858972 9783725858989 218 CH open access |
| spellingShingle | 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 Food Gels |
| title | Food Gels |
| title_full | Food Gels |
| title_fullStr | Food Gels |
| title_full_unstemmed | Food Gels |
| title_short | Food Gels |
| title_sort | food gels |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20260416T142754_9783725858972_16 |