Recent Advances on the Use of Different Gels Type in the Food Industry
- ISBN 978-3-7258-5937-5 (Hardback)
- ISBN 978-3-7258-5938-2 (PDF)
This is a Reprint of the Special Issue Recent Advances on the Use of Different Gels Type in the Food Industry that was published in
Summary
This Special Issue, titled “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. Gels’ versatility and ability to improve food quality from technological and nutritional points of view make them an essential component of many foods enjoyed by consumers worldwide, and they can therefore play a crucial role in the food industry.