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The gelation mechanism and network structure of polysaccharide food gels as studied from macroscopic, microscopic to molecular levels — A review of methodologies

Weifeng Li; Xi Yang; Haopeng Wang; Yisu Yang; Xingfeng Shao; Marwa E. Atya; Shingo Matsukawa
Food Hydrocolloids · Vol. 184 · pp. 113259 · 2027
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2027-03-01
Publication Year2027
Volume184
Pages113259
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.113259
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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