E3S Web Conf.
Volume 213, 20202nd International Conference on Applied Chemistry and Industrial Catalysis (ACIC 2020)
|Number of page(s)||4|
|Section||Industrial Catalysis and Chemical Substance R&D and Application|
|Published online||01 December 2020|
The fluid gels: A research review
School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, China
* Corresponding author: firstname.lastname@example.org
Fluid gels were formed during the sol-gel transition of biological polysaccharide, which were damaged by the shear field and fails to form a static gel network, and the resulting suspension of gel particles were also called shear gel. Modern food design usually requires both deliciousness and health. The special physical properties of fluid gels allow foods with reduced sugar and salt to maintain good texture and physical properties, so they are of great significance in modern product design. This article reviewed the preparation and latest research progress of fluid gels. It demonstrated their unique application prospects for the modern food industry.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.