Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and...

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Detalles Bibliográficos
Autores principales: Said, Nurul Saadah, Olawuyi, Ibukunoluwa Fola, Lee, Won Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530747/
https://www.ncbi.nlm.nih.gov/pubmed/37754413
http://dx.doi.org/10.3390/gels9090732

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530747/
https://www.ncbi.nlm.nih.gov/pubmed/37754413
http://dx.doi.org/10.3390/gels9090732

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