CHAPTER 6: Chemistry and Functional Roles of Food Protein Hydrogels
Published:03 Jun 2021
R. Pugliese, F. Gelain, A. Arnoldi, and C. Lammi, in Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications, ed. C. C. Udenigwe, The Royal Society of Chemistry, 2021, pp. 157-172.
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Food protein and peptide hydrogels represent an important class of materials possessing broadly tuneable physicochemical properties helpful for numerous applications, including biomedicine, cosmetics, foods and soft electronics. This chapter comprehensively analyses the design principles of food protein and peptide hydrogels, considering their building blocks, gelation mechanisms, fabrication approaches, mechanical properties and interactions with the body. It also describes a nanotechnological approach that exploits programmable molecular self-assembly of peptides to extend the scope, to enhance the properties and functionalities of food hydrogels and to inspire new applications.