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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels [PDF]
Trends in Food Science and Technology, 2020 Abstract Background In recent years, there has been increasing interest in emulsion gels, due to their better stability during storage and potential for prolonged intestinal drug release compared to emulsions. There are three kinds of emulsion gels, classified according to their morphological properties: bulk emulsion gels, emulsion gel particles ...
Song Miao, Alan L. Kelly, Duanquan Lin
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An overview on preparation of emulsion-filled gels and emulsion particulate gels
Trends in Food Science and Technology, 2019 Background: Emulsion gels are a class of soft solid-like materials. These composite materials are structurallyeither a polymeric gel matrix into which emulsion droplets are incorporated (emulsion-filled gels), or a networkof aggregated emulsion droplets (emulsion particulate gels).
Ashkan Madadlou, Toktam Farjami
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Attractive Pickering Emulsion Gels
Advanced Materials, 2021AbstractProperties of emulsions highly depend on the interdroplet interactions and, thus, engineering interdroplet interactions at molecular scale are essential to achieve desired emulsion systems. Here, attractive Pickering emulsion gels (APEGs) are designed and prepared by bridging neighboring particle‐stabilized droplets via telechelic polymers.
Baiheng Wu +11 more
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Hexagonal Phase Based Gel-Emulsion (O/H1 Gel-Emulsion): Formation and Rheology
Langmuir, 2008The formation, stability, and rheological behavior of a hexagonal phase based gel-emulsion (O/H1 gel-emulsion) have been studied in water/C12EO8/hydrocarbon oil systems. A partial phase behavior study indicates that the oil nature has no effect on the phase sequences in the ternary phase diagram of water/C12EO8/oil systems but the domain size of the ...
Mohammad Mydul, Alam, Kenji, Aramaki
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Intelligent Gels and Cryogels with Entrapped Emulsions
Langmuir, 2008Smart thermoresponsive gels and cryogels with incorporated emulsions have been synthesized and studied. The gels were obtained by three-dimensional copolymerization of N-isopropylacrylamide and N,N'-methylene-bis-acrylamide or N,N'-bis(acryloyl)cystamine in the presence of dispersion of tetradecane stabilized with sodium dodecylsulfate.
Komarova, G. +5 more
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Structural studies on gel emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 1993Kinetically stable, optically transparent water-in-oil (W/O) high-internal-phase-ratio emulsions with a gel-like appearance have been formed in either hydrogenated or fluorinated water-non-ionic surfactant-oil systems. Systematic studies undertaken to characterize these emulsions have revealed that they form above the hydrophilic-lipophilic balance ...
Pons Pons, Ramon +5 more
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Manipulation of gel emulsions by variable microchannel geometry
Lab Chip, 2009In this article we investigate the morphology and manipulation of monodisperse emulsions at high dispersed phase volume fractions (gel emulsions) in a microfluidic environment. Confined monodisperse gel emulsions self-organize into well-ordered droplet arrangements, which may be stable or metastable, depending on the geometry of the confining ...
Surenjav, E. +3 more
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Rheology of emulsions, foams and gels
Current Opinion in Colloid & Interface Science, 1997Recent advances in the area of food rheology include an increased interest in, and the successful application of, the more theoretical approaches to colloids and polymer rheology, first developed for and proven in colloid science and synthetic polymer science, to food systems.
Rajendra P Borwankar, Suzanne E Case
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Polysaccharide gel with multiple emulsion
Food Hydrocolloids, 2005Abstract The aim of the present work was to investigate the possibility of using a semicrystalline oil phase in W/O/W to modify the release of encapsulated hydrophilic compounds from polysaccharide gels with embedded multiple emulsions. l -Tryptophan was enclosed within the W 1 -phase of an W 1 /O/W 2 -emulsion, which itself was homogeneously ...
J WEISS, I SCHERZE, G MUSCHIOLIK
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