Aerogels as porous structures for food applications: smart ingredients and novel packaging materials

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dc.contributor.author Manzocco, Lara
dc.contributor.author Mikkonen, Kirsi S.
dc.contributor.author García-González, Carlos A.
dc.date.accessioned 2021-03-24T08:28:01Z
dc.date.available 2021-03-24T08:28:01Z
dc.date.issued 2021-04-21
dc.identifier.citation Manzocco , L , Mikkonen , K S & García-González , C A 2021 , ' Aerogels as porous structures for food applications: smart ingredients and novel packaging materials ' , Food structure , vol. 28 . https://doi.org/10.1016/j.foostr.2021.100188
dc.identifier.other PURE: 160647609
dc.identifier.other PURE UUID: 532f4e14-5073-41d3-a697-16ff75f5baaf
dc.identifier.other Scopus: 85102124269
dc.identifier.other ORCID: /0000-0003-4490-5912/work/91250287
dc.identifier.uri http://hdl.handle.net/10138/328315
dc.description.abstract Aerogels are nanostructured materials with low density, high surface area (>150 m2/g) and open porosity (typically 95-99.99%). They are obtained by solvent removal from gels while preserving network structure. Hydrogels, organogels and even tissues can be optimal sources of aerogels with limitless customization of format and texture. Aerogels might be used for a range of advanced food applications: from smart ingredients controlling nutrient release to delivery systems for active compounds; from fat substitutes to novel biodegradable and intelligent food packaging materials. This review article summarizes recent developments of aerogels in food applications, analyzing research challenges and prospecting future markets. en
dc.format.extent 11
dc.language.iso eng
dc.relation.ispartof Food structure
dc.rights cc_by
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject 416 Food Science
dc.subject Aerogels
dc.subject food materials
dc.subject packaging
dc.title Aerogels as porous structures for food applications: smart ingredients and novel packaging materials en
dc.type Review Article
dc.contributor.organization Department of Food and Nutrition
dc.contributor.organization Food Materials Science Research Group
dc.contributor.organization Helsinki Institute of Sustainability Science (HELSUS)
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1016/j.foostr.2021.100188
dc.relation.issn 2213-3291
dc.rights.accesslevel openAccess
dc.type.version publishedVersion

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