Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

Nowadays, edible materials such as polysaccharides have gained attention due to their valuable attributes, especially gelling property. Polysaccharide-based edible gels (PEGs) can be classified as (i) hydrogels, (ii) oleogels and bigels, (iii) and aerogels, cryogels and xerogels, respectively. PEGs...

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Bibliographic Details
Main Authors: Mihaela Stefana Pascuta, Rodica-Anita Varvara, Bernadette-Emőke Teleky, Katalin Szabo, Diana Plamada, Silvia-Amalia Nemeş, Laura Mitrea, Gheorghe Adrian Martău, Călina Ciont, Lavinia Florina Călinoiu, Gabriel Barta, Dan Cristian Vodnar
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Gels
Subjects:
polysaccharides
edible gels
functional ingredients
food applicability
health benefits
Online Access:https://www.mdpi.com/2310-2861/8/8/524

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