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 …

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 …

The aim of this study was to determine the key physicochemical, sensory and quality
attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp …

Abstract Three-dimensional (3D) printing is one of the world's top novel technologies in the
food industry due to the production of food in different conditions and places (restaurants …

Abstract Food-grade Pickering emulsions (PEs) stabilized by proteins and polysaccharides
have enormous application potential for preparing oil gels. Tea water-insoluble protein …

Background Gelling is an important way to texturizing, develop novel products, and carry
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …

Enhancement on the mechanical properties of hydrogels leads to a wider range of their
applications in various fields. Therefore, there has been a great interest recently for …

This chapter introduces the food-related applications of natural polymer-based hydrogels.
The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels …

Cold extrusion 3D food printing is an emerging technology which enables the manufacture
of food in different shapes and structures and offers huge potential for personalised food …

Thermoresponsive gelling materials constructed from natural and synthetic polymers can be
used to provide triggered action and therefore customised products such as drug delivery …