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Recent Developments in Food Gels
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This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products.
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Keywords
- Biology, Life Sciences
- food applications 
- food gels
- Mathematics & science
- novel processing methods
- Reference, information & interdisciplinary subjects
- Research & information: general
- Technology, engineering, agriculture
Links
DOI: 10.3390/books978-3-0365-9699-0Editions