Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications

Hoda Khalesi,Wei Lu,Katsuyoshi Nishinari,Yapeng Fang

Food Chemistry（2021）

引用 0|浏览1

暂无评分

摘要

•The benefit and mechanism of fiber-hydrogel composites (FHC) have been explained.•The food applications of FHC are summarized.•The method of fiber formation and properties of nanofibrils have been discussed.•The gap in research on FHC and future suggestions are highlighted.

查看译文

关键词

Fiber-hydrogel composites,Fibrous materials,Rheological and mechanical properties,Reinforced gels

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要