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Gels as Precursors of Porous Matrices for Use in Foods: a Review

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Abstract

Gelation is a structuring mechanism commonly used in foods to produce soft and homogeneous structures. Techniques applied in other areas of science (e.g., bioengineering, biotechnology and electronics) aims at producing wet and dried porous gel matrices and they may find applications in foods. This review describes several processes to manufacture porous structures such as scaffolding, ice templating, use of porogens, oleogelation, incorporation and entrapment of bubbles, enzymatic modifications, microfluidics and microfabrication techniques, among others. Several examples are also presented. Beyond textural properties, porous gels and sponges may be tailored in their mass transfer characteristics to achieve specific rates of release of bioactive molecules, nutrients and flavors.

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Acknowledgments

We are grateful to CONICYT (Comisión Nacional de Investigación Científica y Tecnológica de Chile) for the financial support to T. R. Cuadros and FONDECYT project 1150395 (Prof. Aguilera).

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The authors declare that they have no conflict of interest.

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  1. School of Engineering, Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 22, Chile

    Teresa R. Cuadros & José M. Aguilera

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  1. Teresa R. Cuadros
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Correspondence to Teresa R. Cuadros.

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Cuadros, T.R., Aguilera, J.M. Gels as Precursors of Porous Matrices for Use in Foods: a Review. Food Biophysics 10, 487–499 (2015). https://doi.org/10.1007/s11483-015-9412-5

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