Feb 18, 2020 · Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. …

Natural food proteins, including both plant and animal sources, have excellent gel properties and can be exploited to generate food gels , for instance, the bulk of plant proteins, whey proteins, …

Nov 1, 2024 · Food gel is a kind of macromolecular biopolymer with viscoelasticity, which has good water retention and gelling ability, especially gels formed by protein and/or polysaccharide.

In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables …

Jan 1, 2018 · Gelatin, which is a product of chemical and structural degradation of collagen, is a colorless, flavorless protein that is widely used in a number of applications in different sectors …

Nov 13, 2024 · Natural biopolymers are frequently employed as raw materials in the production of food gels to ensure their biosafety. Polysaccharides and proteins are naturally occurring …

In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a …

The gelling capacity of food proteins is an important functional attribute for food manufacturing. Large numbers of important foods are gels in which the gelling ingredients are proteins. …

Dec 1, 2024 · Six traditional gel-like foods comprise different plants and their polysaccharides. Different gelling mechanisms of these polysaccharides are summarized. Enhanced …

Aug 12, 2022 · Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. moreover, the potential of hydrogels as functional foods in …