Progress, challenge and perspective of hydrogels application in food: a review
Abstract Hydrogels are adaptable materials characterized by three-dimensional polymer network structures that offer excellent structural stability, flexibility, and biocompatibility. These hydrogels can be engineered with various matrices and embedded substances to achieve a wide range of functions....
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00521-9 |
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