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Aerogels As Novel Ingredients: Production, Properties and Applications in Medical, Food and Environmental Sectors Publisher



Rafieian F1 ; Dufresne A2 ; Askari G3 ; Rezaei A4 ; Seyedhosseinighaheh H1 ; Jafari SM5, 6
Authors
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Authors Affiliations
  1. 1. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. University Grenoble Alpes, CNRS, Grenoble INP, LGP2, Grenoble, F-38000, France
  3. 3. Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  6. 6. Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects Published:2024


Abstract

Aerogels (AGs) are porous materials with unique properties such as high specific surface area and low density, which makes them suitable for many applications in various medical, food and environmental sectors. At present, various types of AGs are being developed on a laboratory scale, with some even progressing to the pilot plant stage of development. The purpose of this review is to gather recent information from the literature on the classification, characterization, production and some applications of AGs in tissue engineering (TE), drug delivery, enzyme immobilization, food packaging, and pollutant removal sectors. © 2024
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