Recent Developments in Food Gels
This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products.
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| Weitere Verfasser: | , , |
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| Format: | Elektronisch Buchkapitel |
| Sprache: | Englisch |
| Veröffentlicht: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Online-Zugang: | DOAB: download the publication DOAB: description of the publication |
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| Zusammenfassung: | This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products. |
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| Beschreibung: | 1 electronic resource (260 p.) |
| ISBN: | books978-3-0365-9699-0 9783036596983 9783036596990 |
| Zugangseinschränkungen: | Open Access |