Advances and prospects in the food applications of pectin hydrogels.

Ishwarya S, Padma; R, Sandhya; Nisha, P

Ishwarya S, Padma; R, Sandhya; Nisha, P.

Afiliação

Ishwarya S P; Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.
R S; Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.
Nisha P; Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.

Crit Rev Food Sci Nutr ; 62(16): 4393-4417, 2022.

Article em En | MEDLINE | ID: mdl-33511846

Assuntos

Hidrogéis; Pectinas; Hidrogéis/química; Pectinas/química; Polissacarídeos; Impressão Tridimensional; Reologia

Palavras-chave

Edible food-ink; fat replacer; high-methoxyl pectin; hydrogel; low-methoxyl pectin; oleogel

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Hidrogéis Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Hidrogéis Idioma: En Ano de publicação: 2022 Tipo de documento: Article