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Heat- and shear-reversible networks in food: A review

Arkaye V Kierulf1,2, Judith K Whaley2, Weichang Liu2

  • 1Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA.

Comprehensive Reviews in Food Science and Food Safety
|June 29, 2022
PubMed

Keywords:
fat mimetics or replacementfood gelshydrocolloidsjunction zone or depletion flocculationreversible networksthermoreversible or shear-reversible gels

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