Exploring Phenylalanine Gels: Innovations in Food Gelling Agents
Gelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study chara...
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| Main Authors: | , , |
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| Format: | Article |
| Sprog: | engelsk |
| Udgivet: |
MDPI AG
2025-02-01
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| Serier: | Biology and Life Sciences Forum |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2673-9976/40/1/32 |
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