HIGHLIGHTS
- who: Pinku Chandra Nath et al. from the Department of Bio Engineering, National Institute of Technology, Agartala, India Department of Food Technology, Koneru Lakshmaiah Education Foundation Deemed to be University have published the research work: A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications, in the Journal: Gels 2023, 1 of /2023/
- what: In this review, the authors focused on the possible implementations and hydrogel interactions pertaining to the microstructure of various hydrogels and their food applications. Gel is the primary focus, altare just someand of the proteins sources and polysaccharides . . .
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