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 |
Published: |
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 |