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Citation: Zining Dong, Lizheng Yao, Yiran Li, Feifan Zheng, Zixi Cai, Zhaoyang Shi, Ningjing Cai, Jingyuan Wang, Jing Yan, Yi Yan. “食”游记之“火眼金睛辨凝妖”[J]. University Chemistry, ;2021, 36(10): 210204. doi: 10.3866/PKU.DXHX202102042 shu

“食”游记之“火眼金睛辨凝妖”

Zining Dong ¹ ,
Lizheng Yao ¹ ,
Yiran Li ¹ ,
Feifan Zheng ¹ ,
Zixi Cai ¹ ,
Zhaoyang Shi ¹ ,
Ningjing Cai ¹ ,
Jingyuan Wang ¹ ,
Jing Yan ² ,
Yi Yan ^1,2

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 Date: 24 February 2021

水凝胶是一种具有三维网络结构的高分子，在食品、日常用品和高科技等领域都有着广泛应用。本文以天然水凝胶和合成水凝胶在食品领域的几个应用为例，一方面，从食品化学的角度介绍了西安地域美食文化中具有天然水凝胶结构的多种美食以及其所涉及的化学原理。同时也介绍了水凝胶食品中添加硼砂、工业明胶和明矾的潜在健康危害和辨别方法；另一方面还穿插介绍了水凝胶的性质和前沿应用。
- Hydrogel,
- Delicacy,
- Food safety
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