Food Gels: Gelling Process and New Applications

A. Nazir, A. Asghar, A. Aslam Maan

Research output: Chapter in Book/Report/Conference proceedingChapter

31 Citations (Scopus)

Abstract

The term "gel" comes under the subject of colloidal science and has been defined in the Polymer Dictionary as "polymers and their swollen matters with three-dimensional network structures that are insoluble in any solvent." However, it is also true that there is still no generally adopted definition of this term. A more simplified definition is "a gel is an intermediate between a solid and liquid possessing both elastic (solid) and viscous (liquid) characteristics." It exhibits flexible behavior (similar to a solid) and gets distorted on applying pressure, but recovers to its actual shape after removal of the stress as distortion has left the bonds between the particles integral. A gel also shows viscous properties as part of the deformation is not recovered after the stress is removed and the gel flows since the bonds are broken and new bonds are formed, as in a liquid when force is applied.

Original languageEnglish
Title of host publicationAdvances in Food Rheology and Its Applications
PublisherElsevier Inc.
Pages335-353
Number of pages19
ISBN (Electronic)9780081004326
ISBN (Print)9780081004319
DOIs
Publication statusPublished - 2017
Externally publishedYes

Keywords

  • Biopolymers
  • Gelation mechanisms
  • Microrheology
  • Polysaccharide gels
  • Protein gels

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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