Concepedia

Edible Gels

Edible Gels is an edible soft solid material within the broader category of food gels, distinguished by its ability to immobilize a continuous liquid phase through a three-dimensional biopolymer network while remaining safe for human consumption.

503

Publications

32.9K

Citations

2K

Authors

573

Institutions

Publications per year

2017–2026

312

Parents

Publications

503

Organogels: An Alternative Edible Oil‐Structuring Method

Journal of the American Oil Chemists Society · 2012 · 651 citations

, , +16

Mechanical, water vapor barrier and thermal properties of gelatin based edible films

Paulo José do Amaral Sobral, Florência Cecília Menegalli, Míriam Dupas Hubinger et al. · Food Hydrocolloids · 2001 · 624 citations

, , +16

Investigation on fish surimi gel as promising food material for 3D printing

Lin Wang, Min Zhang, Bhesh Bhandari · Journal of Food Engineering · 2017 · 476 citations

, , +14

Gelatin alternatives for the food industry: recent developments, challenges and prospects

A.A. Karim, Rajeev Bhat · Trends in Food Science & Technology · 2008 · 430 citations

, , +12

Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols

Lixue Dou, Bafang Li, Kai Zhang et al. · International Journal of Biological Macromolecules · 2018 · 406 citations

, , +17

1–5 of 503

Authors

2K

  1. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    14 publications · 1K citations

    13

    h-index

  2. AG
    Alejandro G. Marangoni

    University of Guelph, Canada

    10 publications · 1.5K citations

    10

    h-index

  3. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    9 publications · 656 citations

    9

    h-index

  4. KN
    Katsuyoshi Nishinari

    Osaka City University, Japan

    6 publications · 172 citations

    6

    h-index

  5. PJ
    Paulo José do Amaral Sobral

    Universidade de São Paulo, Brazil

    6 publications · 1.1K citations

    6

    h-index

1–5 of 2K

Institutions

573

  1. Jiangnan University

    Wuxi, China

    19 h-index

    76 publications

    7.3K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    18 h-index

    73 publications

    6.5K citations

  3. University of Guelph

    Guelph, Canada

    15 h-index

    37 publications

    5.2K citations

  4. Prince of Songkla University

    Songkhla, Thailand

    13 h-index

    35 publications

    2.6K citations

  5. Dalian Polytechnic University

    Dalian, China

    10 h-index

    45 publications

    1.4K citations

  6. China Agricultural University

    Beijing, China

    10 h-index

    27 publications

    2.2K citations

  7. South China University of Technology

    Guangzhou, China

    9 h-index

    33 publications

    3.3K citations

  8. University of Massachusetts Amherst

    Amherst Center, United States

    9 h-index

    22 publications

    1.5K citations

1–8 of 573

Venues

  1. Food Hydrocolloids

    100 publications · 8.3K citations

    55

    h-index

  2. Food Chemistry

    27 publications · 2K citations

    22

    h-index

  3. LWT

    25 publications · 1.2K citations

    19

    h-index

  4. Food Research International

    19 publications · 1.9K citations

    18

    h-index

  5. 18

    h-index

1–5