2025Scientific literature1 citations Open Access

Food Gels: New Trends, Applications, and Challenges in the Food Industry

Georgiana Gabriela Codină, Adriana Dabija

Gels

Food industry

Different types of gels may be used in food industry to improve the quality of food products from a technological, nutritional, and sensory point of view [...].

DOI →Full text →

2025Scientific literature1 citationsDOI

Sustained cereal bowl amidst global warming

Erstelle A. Pasion-Uy, Lawrence Yves Uy, P. B. Kavi Kishor +2

Trends in Plant Science

Biology

Research Library

Food Gels: New Trends, Applications, and Challenges in the Food Industry

Sustained cereal bowl amidst global warming

Determination of 22 mycotoxins in wheat grains cultivated in two Moroccan climatic areas by UHPLC-MS/MS

The Use of Industry 4.0 and 5.0 Technologies in the Transformation of Food Services: An Integrative Review

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Emerging Technologies in Food Packaging

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Nano/micro-encapsulated enzymes as engineered biocatalysts for the food industry

The future of dining: Exploring Malaysian chefs’ perspectives on 3D-printed food in restaurant services

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Practical Application of Modified Starch as Edible Ink in 3D/4D Printing in Food Industry

Advances in microbial enzyme technology for food processing strategies and applications

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By-product of green pea canning as a substrate for Propionibacterium freudenreichii fermentation to fortify bread with vitamin B12

Fig ( <i>Ficus carica</i> ) as a source of bioactive compounds: nutritional, medicinal, and food industry perspectives

Evolution of Food Packaging and Its Effect on Human Food

Recent advances in innovative strategies for controlling microbial growth in food system: a concise review

Heat matters: role of thermal processing on millet composition, digestibility, bioaccessibility and bioavailability

A systematic review on nutritional, technological process and therapeutic innovations on gluten-free diets based on local resources