Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 3; pp. 171 - 195
• Main Authors: Descallar, Faith Bernadette A., Yang, Xi, Geonzon, Lester C., Matsukawa, Shingo
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: agar; agarose; Aging; Calorimetry; Carrageenan; Carrageenans; Differential scanning calorimetry; Gelation; gelation mechanism; Gellan gum; Gels; gradient NMR; Magnetic induction; Molecular modelling; Molecular structure; Network formation; network structure; NMR; Nuclear magnetic resonance; Particle tracking; Polymers; Polysaccharides; Relaxation time; Rheological properties; rheology; Saccharides; Tumbling motion

This article reviews different studies on the gelation mechanisms and network structural characteristics in polysaccharide gels at the different length scales of observation: macroscopic, microscopic, and molecular. Rheological and micro-DSC (Differential Scanning Calorimetry) measurements represent...