The fluid gels: A research review
Fluid gels were formed during the sol-gel transition of biological polysaccharide, which were damaged by the shear field and fails to form a static gel network, and the resulting suspension of gel particles were also called shear gel. Modern food design usually requires both deliciousness and health...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/73/e3sconf_acic2020_01015.pdf |