{"version":"1.0","provider_name":"Pere Castells","provider_url":"https:\/\/www.perecastells.com\/en\/","title":"The gelling revolution - Pere Castells","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Ts3vWk6nES\"><a href=\"https:\/\/www.perecastells.com\/en\/la-revolucion-de-los-gelificantes\/\">The gelling revolution<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.perecastells.com\/en\/la-revolucion-de-los-gelificantes\/embed\/#?secret=Ts3vWk6nES\" width=\"600\" height=\"338\" title=\"&#8220;The gelling revolution&#8221; &#8212; Pere Castells\" data-secret=\"Ts3vWk6nES\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-15.jpg","thumbnail_width":310,"thumbnail_height":163,"description":"From the mad cow crisis to the social applications of molecular gastronomy It is common in various culinary traditions to use the gelled substance obtained by boiling animal remains or algae (the released proteins form three-dimensional networks). In Western kitchens and pastry shops, until very recently, the only gelling agent used was fish glue, a [&hellip;]"}