Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture ...

2020年11月1日 · Moreover, food gels must be edible in terms of both raw materials and production. This paper reviews innovative techniques such as particle/fiber-reinforced hydrogel, double network, dual crosslinking, freeze-thaw cycles, physical conditioning and soaking methods to improve the mechanical properties of hydrogels.

2021年12月1日 · An in-depth evaluation of the synthesis routes to plant-based food hydrogels, gelling mechanisms, and interrelated factors are presented. We also highlight the vital role of performance-based designing concepts in driving forward the advancement of plant protein and starch-based food hydrogels.

2022年12月20日 · Hydrogels are used in current food design for a variety of purposes, including the creation of complex shapes through 3D printing, the replacement of fats, increased satiety with less food, and the maintenance of metastable structures of products .

2023年1月11日 · This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector.

2021年1月21日 · Food packaging materials. Hydrogel as food packaging material is an important solution to the increasingly serious issue that abundant use and misuse of large molecular weight petroleum-based polymeric materials. Recent research and scientific advances have been promoting biobased biodegradable material for food packaging.

2025年2月5日 · The aim of this investigation was to develop a food packaging hydrogel involving GEL and CS and to assess the swelling characteristics of these materials at different pH levels. 1 HNMR, FTIR, and TGA measurements were utilized to determine the interactions between the components. Using FE-SEM and AFM analyses, the morphology of freeze-dried CS ...

2020年2月18日 · Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we...

2022年12月20日 · Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks.

2024年11月13日 · The most recent developments in food gels’ ability to transport bioactive compounds are also covered, offering a fresh concept for the future development and use of polysaccharide–protein complex hydrogels in food formulation and bioactive delivery.