University Chemistry ›› 2021, Vol. 36 ›› Issue (10): 2102042.doi: 10.3866/PKU.DXHX202102042

Special Issue:

Previous Articles     Next Articles

An Introduction to Hydrogels in Delicacy

Zining Dong1, Lizheng Yao1, Yiran Li1, Feifan Zheng1, Zixi Cai1, Zhaoyang Shi1, Ningjing Cai1, Jingyuan Wang1, Jing Yan2,*(), Yi Yan1,2,*()   

  1. 1 Queen Mary University of London Engineering School, Northwestern Polytechnical University, Xi'an 710072, China
    2 School of Chemistry and Chemical Engineering, Northwestern Polytechnical University, Xi'an 710129, China
  • Received:2021-02-24 Accepted:2021-05-04 Published:2021-05-14
  • Contact: Jing Yan,Yi Yan E-mail:yanjing@nwpu.edu.cn;yanyi@nwpu.edu.cn

RichHTML

38

PDF

489

Like

Abstract:

Hydrogel is a polymer with a three-dimensional network structure, and is widely used in food, daily necessities and high technology fields. This article introduced the applications of natural hydrogels in food by using the examples of delicacy from Xi'an. On one hand, the chemistry for the preparation of these foods was well introduced, especially the potential health hazards and identification methods of borax, industrial gelatin and alum in hydrogel food were also introduced. On the other hand, the properties and advanced applications of hydrogels are also included.

Key words: Hydrogel, Delicacy, Food safety