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		<title>The Hidden Chemistry Behind Every Perfect Jelly and Fluffy Meringue</title>
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		<category><![CDATA[agar]]></category>
		<category><![CDATA[alginate]]></category>
		<category><![CDATA[aquafaba]]></category>
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		<category><![CDATA[food texture]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[gelling agents]]></category>
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					<description><![CDATA[A systematic review of 183 studies explains the molecular mechanisms behind gelling and foaming agents in food and evaluates plant-based alternatives for clean-label formulations.]]></description>
		
		
		
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