Jesús Manuel Escajeda-García

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Gels | Free Full-Text | Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides

May 3, 2024 | mdpi.com | Lingyun Chen |Guadalupe Villarreal |Jesús Manuel Escajeda-García |Nubia Amaya-Olivas

1. IntroductionThe definition of gels can be complex, since they are combined with elastic characteristics, typical of solids, and have the ability to flow, like a liquid [1]. Gels are a common form of soft matter that arises from the association of various small molecules, and polymeric and particulate components [2].

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