Food gels: principles, interaction mechanisms and its microstructure
Shahida Anusha Siddiqui(German Institute of Food Technologies), R. Mahendran(National Institute of Food Technology, Entrepreneurship and Management - Thanjavur), Abhishek Kanti Biswas(Indian Institute of Technology Kharagpur), Kunal Dutta(ITMO University), Tatiana Gusinskaia(ITMO University), Jaspin Stephen(Ministry of Food Processing Industries), Tayyaba Alvi(Leibniz Institute on Aging - Fritz Lipmann Institute (FLI)), Sergey Shityakov(Twitter (United States)), Muhammad Kashif Iqbal Khan(University of Agriculture Faisalabad), Filipp V. Lavrentev(ITMO University)
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