Work

Food Gels: Fabrication, Characterization, and Application

Year: 2025

Type: article

Abstract: 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 [...].

Source: Gels

DOI: 10.3390/gels11110886

Authors: Wanwen Chen, Hao Cheng

Institutions: Nanjing Agricultural University, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,534

OpenAlex ID: W4415877383

FWCI: 0.44

Cites: 3

Cited by: 1

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