Design principles of food gels

By Yiping Cao, R. Mezzenga. Nature Food, 2020

407 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/03abee9946f3f82a951d16335fd1a7589dc4a730

Citations in the corpus

• Modification approaches of plant-based proteins to improve their techno-functionality and use in food products (2021, neutral): “…Linden, 2016; Schlegel et al., 2019), degradable films (Dunge, 2019), ultralight aerogels (Gohi et al., 2019), gels (Y. Cao, Bolisetty, Adamcik, & Mez-zenga, 2018; Y. Cao & Mezzenga, 2020) and water purification filters (Bolisetty & Mezzenga, 2016; QingruiZhang et al., 2019; Zhang et al., 2019).”