Skip to Main content Skip to Navigation
Book sections

Gels

Abstract : Among colloids, gels have been used for changing the consistency of solutions and also for differently releasing the compounds dissolved in the liquid making up their liquid phase, giving new flavour perceptions. The importance of gels is based on the fact that their liquid phase can dissolve bioactive compounds, i.e., compounds that can interact with receptors in the body of living beings, slowing the release during mastication. As the word “gel” is used in various scientific communities with different meanings and also applies to very different systems, it was proposed to describe colloids more precisely using the “dispersed system formalism” (DSF). In order to envision all kinds of “simple” gels, a computer program can systematically produce all DSF formulas. Not only do fixed systems having a particular DSF formula need to be considered, but also the equilibrium between “limit” DSF formula must be studied, creating new diffusion issues for dynagels.
Keywords : gel colloids
Document type :
Book sections
Complete list of metadata

https://hal.inrae.fr/hal-03231984
Contributor : Hervé This, Vo Kientza <>
Submitted on : Friday, May 21, 2021 - 11:45:19 AM
Last modification on : Monday, June 21, 2021 - 6:29:06 PM

Identifiers

  • HAL Id : hal-03231984, version 1

Citation

Hervé This, Vo Kientza. Gels. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03231984⟩

Share

Metrics

Record views

28