The terms gels and hydrogels are used interchangeably by food and biomaterials scientists
to describe polymeric cross-linked network structures. Gels are defined as a substantially …

Hydrogels, polymeric network materials, are capable of swelling and holding the bulk of
water in their three-dimensional structures upon swelling. In recent years, hydrogels have …

Hydrogels are a series of soft and wet materials with three dimensions of crosslinked
networks. Hydrogels have attracted great attention due to their diverse functional properties …

Hydrogels are colloidal or gel-like substances made of three-dimensional polymer networks
that contain more than 90% water. They are soft and wet materials comprised of solid and …

Hydrogels are three-dimensional, hydrophilic networks, comprising polymeric chains linked
through physical or chemical bonds. In the area of food, hydrogels have great potential to be …

Hydrogels are cross-linked polymeric networks, which have the ability to hold water within
the spaces available among the polymeric chains. The hydrogels have been used …

This chapter introduces the food-related applications of natural polymer-based hydrogels.
The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels …

The structure—property relationship and application of multicomponent protein—
polysaccharide and polysaccharide 1—polysaccharide 2 gels are considered. Attention is …

Hydrogels are hydrophilic, three-dimensional networks that are able to absorb large
quantities of water or biological fluids, and thus have the potential to be used as prime …

Supramolecular polysaccharide-based hydrogels have attracted considerable research
interest recently due to their high structural functionality, low toxicity, and potential …