Heat- and shear-reversible networks in food: A review.

Kierulf, Arkaye V; Whaley, Judith K; Liu, Weichang; Smoot, James T; Jenab, Ehsan; Perez Herrera, Mariana; Abbaspourrad, Alireza

Kierulf, Arkaye V; Whaley, Judith K; Liu, Weichang; Smoot, James T; Jenab, Ehsan; Perez Herrera, Mariana; Abbaspourrad, Alireza.

Afiliação

Kierulf AV; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA.
Whaley JK; Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA.
Liu W; Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA.
Smoot JT; Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA.
Jenab E; Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA.
Perez Herrera M; Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA.
Abbaspourrad A; Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA.

Compr Rev Food Sci Food Saf ; 21(4): 3405-3435, 2022 07.

Article em En | MEDLINE | ID: mdl-35765752

Assuntos

Temperatura Alta; Géis

Palavras-chave

fat mimetics or replacement; food gels; hydrocolloids; junction zone or depletion flocculation; reversible networks; thermoreversible or shear-reversible gels

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura Alta Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos

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