Emulsion gels are emulsion with a gel network structure and stable mechanical properties. Emulsion gel formation is considered a strategy for oil stabilization and structuring, presenting advantages such as transporting functional components and improving the sensory and physical product properties.
A new method for fabrication of gel emulsions and their application in preparation of novel porous materials - Soft Matter (RSC Publishing)
Food emulsion gel with wide pH tolerance range and preparation method thereof - Eureka
Facile droplet microfluidics preparation of larger PAM-based particles and investigation of their swelling gelation behavior
WO2019096863A1 - Emulsions for the topical treatment of dermal
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. - Abstract - Europe PMC
Frontiers Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications
CN103340823A - Formulation of paeonol proniosomes and preparing
CN103565743A - Tranexamic acid skin externally applied nano
US20180169033A1 - Formulations of propranolol and analogs as an
Agarose gel microcapsules enable easy-to-prepare, picolitre-scale, single-cell genomics, yielding high-coverage genome sequences