多孔性
材料科学
自愈水凝胶
纳米技术
食品包装
多孔介质
气凝胶
化学工程
复合材料
化学
食品科学
高分子化学
工程类
作者
Lara Manzocco,Kirsi S. Mikkonen,Carlos A. García‐González
出处
期刊:Food structure
[Elsevier BV]
日期:2021-02-23
卷期号:28: 100188-100188
被引量:87
标识
DOI:10.1016/j.foostr.2021.100188
摘要
Aerogels are nanostructured materials with low density, high surface area (>150 m2/g) and open porosity (typically 95–99.99 %). They are obtained by solvent removal from gels while preserving network structure. Hydrogels, organogels and even tissues can be optimal sources of aerogels with limitless customization of format and texture. Aerogels might be used for a range of advanced food applications: from smart ingredients controlling nutrient release to delivery systems for active compounds; from fat substitutes to novel biodegradable and intelligent food packaging materials. This review article summarizes recent developments of aerogels in food applications, analyzing research challenges and prospecting future markets.
科研通智能强力驱动
Strongly Powered by AbleSci AI