Work

Application of Composite Gels in Food Processing and Engineering

Year: 2026

Type: article

Abstract: Foods are complex structures typically composed of proteins, polysaccharides, and fats [...].

Source: Gels

DOI: 10.3390/gels12080737

Authors: Lei Zhou, Xiaoyan Hu

Institutions: Hunan Agricultural University, University of Massachusetts Amherst

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: W7203687531

FWCI:

Cites: 5

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