Large deformation of food gels: Influencing factors, theories, models, and applications—A review

Hu, Bing, Zhang, Yulong, Han, Lingyu, Zhao, Yiguo, Zhang, Cunzhi, Cao, Jijuan, Yang, Jixin and Fang, Yapeng (2025) Large deformation of food gels: Influencing factors, theories, models, and applications—A review. Food Research International, 204 (115933). ISSN 1873-7145

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Abstract

Gels possess remarkable properties, and they hold particular importance in food science. After consumption, food gels undergo large deformation, which impacts the overall texture of the food. This process is influenced by various factors, including temperature, pressure, and presence of crosslinking agents. Comprehensive insights into the interplay among these factors and gel texture, combined with the theoretical exploration of gel deformation, enable the development of foods to meet consumer preferences. To bolster the development of food gels, in this review, we summarize the factors affecting the large deformation of gels Moreover, we discuss various mathematical models established by food scientists to explore the large deformation of food gels and explore applications thereof. We expect that these insights into the large deformation of gels can lead to their increased utilization in the food industry.

Item Type:	Article
Keywords:	food gels, large deformation, theoretical basis, application
Divisions:	Applied Science, Computing and Engineering
Depositing User:	Hayley Dennis
Date Deposited:	10 Mar 2025 11:23
Last Modified:	10 Mar 2025 11:23
URI:	https://wrexham.repository.guildhe.ac.uk/id/eprint/18277

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