Predicting the Deformability Modulus of Multi-layered Texturized Fruits and Gels

Ben-Zion, O.; Nussinovitch, A.

doi:10.1006/fstl.1996.0017

Cited by 14 publications

(1 citation statement)

References 3 publications

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“…Edible porous matrices may find many applications in Bhealthy products^as carriers of vitamins and minerals or other functional components of interest, as well as in the control of satiety [136]. Cellular hydrocolloid gels have already found numerous applications in foods and gastronomy ranging from analogs of fresh fruits and caviar [137][138][139][140][141][142] to carriers of vitamins and other essential micronutrients [10,23,141,143,144]. Other applications include artificial 'cherries' in pie fillings and low-calorie jams and jellies that take advantage of the excellent flavor release offered by gels [142].…”

Section: Potential Applications In Foodsmentioning

confidence: 99%

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros

Aguilera

2015

Food Biophysics

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Gelation is a structuring mechanism commonly used in foods to produce soft and homogeneous structures. Techniques applied in other areas of science (e.g., bioengineering, biotechnology and electronics) aims at producing wet and dried porous gel matrices and they may find applications in foods. This review describes several processes to manufacture porous structures such as scaffolding, ice templating, use of porogens, oleogelation, incorporation and entrapment of bubbles, enzymatic modifications, microfluidics and microfabrication techniques, among others. Several examples are also presented. Beyond textural properties, porous gels and sponges may be tailored in their mass transfer characteristics to achieve specific rates of release of bioactive molecules, nutrients and flavors.

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