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Interactions of Polyphenolic Compounds with Gelling Agents: Health-Promoting Properties and Application in Food

Natalia Żurek1, Greta Adamczyk1

  • 1Department of Food Technology and Human Nutrition, Faculty of Technology and Life Sciences, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszow, Poland.

Gels (Basel, Switzerland)
|January 27, 2026
PubMed

Keywords:
bioavailabilitybiological activitycarbohydratesgelling agentshydrocolloidspolyphenols

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