Food gels: principles, interaction mechanisms and its microstructure
Shahida Anusha Siddiqui, Tayyaba Alvi, Abhishek Kanti Biswas, Sergey Shityakov, Tatiana Gusinskaia, Filipp V. Lavrentev +4 more
Critical Reviews in Food Science and Nutrition
Abstract
Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics. In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the food industry, such as fat replacers, encapsulating agents, target delivery vehicles, and many more. In addition to basic and recent knowledge on food hydrogels, this review exclusively focuses on sensorial perceptions, nutritional significance, body interactions, network structures, mechanical properties, and potential hydrogel applications in food and food-based matrices. Additionally, this review highlights the structural design of hydrogels, which provide the forward-looking idea for future applications of food hydrogels (e.g., 3D or 4D printing).
Extracted Claims
3 claims extracted from this paper into the knowledge graph
food hydrogels used as fat replacers, encapsulating agents, target delivery vehicles
“In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the foo...”
food hydrogels are biocompatible, safe, and environment-friendly
“Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics.”
food hydrogels have three-dimensional crosslinked networks
“In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks.”