Work

Design principles of food gels

Year: 2020

Type: review

Source: Nature Food

DOI: 10.1038/s43016-019-0009-x

Authors: Yiping Cao, Raffaele Mezzenga

Institution: ETH Zurich

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W3007068160

FWCI: 5.246

Cites: 150

Cited by: 525

Related to: 10