Gels as Precursors of Porous Matrices for Use in Foods: a Review

Food Biophysics

Volumn 10, Issue 4, 2015, Pages 487-499

  Cuadros, Teresa R ^a   Aguilera, José M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Cellular solids; Food gels; Hydrocolloids; Microstructure; Porous solids

Indexed keywords

GELATION; MASS TRANSFER; MICROSTRUCTURE;

CELLULAR SOLIDS; ENZYMATIC MODIFICATION; HOMOGENEOUS STRUCTURE; HYDROCOLLOIDS; MASS TRANSFER CHARACTERISTICS; MICRO-FABRICATION TECHNIQUES; POROUS SOLIDS; STRUCTURING MECHANISMS;

GELS;

EID: 84945477482     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-015-9412-5     Document Type: Review

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