The Mechanical Glass Transition Temperature Affords a Fundamental Quality Control in Condensed Gels for Innovative Application in Functional Foods and Nutraceuticals
A subject of increasing fundamental and technological interest is the techno- and bio-functionality of functional foods and nutraceuticals in high-solid gels. This encompasses the diffusion of natural bioactive compounds, prevention of oxidation of essential fatty acids, minimization of food brownin...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/12/2098 |
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