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Food Reviews International Volume 37, 2021 - Issue 3
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Review

Hydrogel: Diversity of Structures and Applications in Food Science

Jinlong Lia Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China;b Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. ChinaCorrespondence[email protected]
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,
Xin Jiac College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. ChinaView further author information
&
Lijun Yinc College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. ChinaCorrespondence[email protected]
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Pages 313-372 | Published online: 21 Jan 2021

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