ReviewGels (Basel, Switzerland)2022
A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications.
Review in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
45 citing papers in PubMed.
- Review on Gelling and Foaming Agents in Food: Mechanism and Applications.Food science & nutrition · 2026Review
- Coordination-Driven Assembly of Alginate Networks: From Egg-Box Structures to Bioactive Delivery Applications.Gels (Basel, Switzerland) · 2026Review
- Hofmeister effect on the local structure, network mechanics, and water retention of soy protein isolate-tannic acid-κ-carrageenan ternary gels.Food chemistry: X · 2026Article
- Formulation and Characterization of Food Hydrogels: Gelation Mechanisms, Dehydration Pathways, and Effects of Embedded Plant Cells.Gels (Basel, Switzerland) · 2026Article
- Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins.Foods (Basel, Switzerland) · 2026Article
- Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices.Food chemistry: X · 2026Article
- Assessment of Bovine Collagen Manufactured via Cellular Agriculture.ACS biomaterials science & engineering · 2026Article
- Polymer-Based and Biomaterial Encapsulation of Probiotics for Improved Viability.Probiotics and antimicrobial proteins · 2026Review
- Formulation of Agarose Gels Containing Chitosan-Oleic Acid Complex Particles and Their Physical and In Vitro Digestion Properties.Gels (Basel, Switzerland) · 2026Article
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- Protein-Polysaccharide Gel Systems for Antioxidant and Antimicrobial Delivery in Sustainable Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- Non-Contact Characterization of TPA-like Texture Properties of Gel-Based Soft Foods Using a Controlled Airflow-Laser System.Foods (Basel, Switzerland) · 2026Article
- Stimuli-Responsive Hydrogels in Food Sector: Multi-Component Design, Stimulus-Response Mechanisms, and Broad Applications.Gels (Basel, Switzerland) · 2026Review
- Rheological and Bioactive Profile of Gelatin-Hemp Protein Hydrogels.Molecules (Basel, Switzerland) · 2026Article
- Microstructural and Rheological Properties of Camel and Bovine Milk Fermented with Five Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2026Article
- Article
- Synthesis and Characterization of Cellulose and IPN (Cellulose/PVA) Hydrogels and Their Application in Dye Retention.Polymers · 2026Article
- A unified mechanistic perspective on protein-polysaccharide interactions underlying hybrid gel formation: A mini review.Current research in food science · 2026Review
- Mechanical characterization of elastic edible films with single, crosslinked and interpenetrating biopolymer networks using combined uniaxial and biaxial analysis.Current research in food science · 2026Article
- Functional roles and applications of polysaccharides in biomedical and food systems.Frontiers in bioengineering and biotechnology · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels-particularly proteins and polysaccharides-have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.