Review
Open access
Oct 2026
Review on Gelling and Foaming Agents in Food: Mechanism and Applications
ABSTRACT Food texture and structural stability are critical determinants of consumer acceptance and overall product quality in the food industry. This review provides a comprehensive synthesis of gelling and foaming mechanisms, focusing on traditional hydrocolloids (pectin and gelatin) alongside emerging plant‐based al...
M. G. Kassa, D. Teferi, Neela Satheesh et al.
· Food Science & Nutrition · 0 citations