Aerogels in food technology: Revolutionizing quality, safety, and sustainability in bakery products and beyond
Enhancing the quality and shelf life of food poses ongoing obstacles, as existing techniques often struggle to achieve texture and moisture control while releasing bioactive compounds efficiently. Aerogels stand out for their composition and lightweight nature; they offer a promising solution to the...
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| Glavni autori: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2025-12-01
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| Serija: | Journal of Agriculture and Food Research |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2666154325007021 |
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