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 …

Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …

Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

A Perspective is presented on the history and current understanding of molecular gels and
the factors that must be considered to characterize them. The abilities of the most important …

Block copolymer (BCP) self-assembly is one of the most versatile concepts for the bottom-up
design of functional nanostructures in materials science, nanomedicine and …

It is well known that carbohydrates are the main source of calories in most diets. However,
by inhibiting carbohydrases, intake of calories is reduced and weight loss is improved. α …

Liquid crystals constitute a fascinating class of soft condensed matter characterized by the
counterintuitive combination of fluidity and long-range order. Today they are best known for …

Many food products can be categorized as emulsion gels. This is especially the case for
protein-based oil-in-water emulsions which can be converted into soft-solid-like materials by …

Alternatives to animal proteins with similar texture, appearance and taste are demanded by
an increasing group of consumers. Plant-based meat analogues produced by high moisture …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …