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...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/73/e3sconf_acic2020_01015.pdf |
| Summary: | 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. The special physical properties of fluid gels allow foods with reduced sugar and salt to maintain good texture and physical properties, so they are of great significance in modern product design. This article reviewed the preparation and latest research progress of fluid gels. It demonstrated their unique application prospects for the modern food industry. |
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| ISSN: | 2267-1242 |