Reprint
Recent Developments in Food Gels
Edited by
December 2023
260 pages
- ISBN978-3-0365-9698-3 (Hardback)
- ISBN978-3-0365-9699-0 (PDF)
This book is a reprint of the Special Issue Recent Developments in Food Gels that was published in
Chemistry & Materials Science
Summary
This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
food gels; novel processing methods; food applications