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Diffusion from Hydrogenated and Fluorinated Gel−Emulsion Mixtures
Langmuir, 1998Highly concentrated water-in-oil gel-emulsions consisting of mixtures of hydrogenated and fluorinated gel-emulsions were prepared by two different procedures. Diffusion of a model molecule from the gelemulsion mixtures was studied and compared with those of hydrogenated and fluorinated systems.
Calderó, Gabriela +6 more
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Egg yolk protein gels and emulsions
Current Opinion in Colloid & Interface Science, 2003Abstract Egg yolk remains a key ingredient of a number of food products. Yet, its main functional properties, e.g. emulsifying ability and gel structure formation, upon heating, have not attracted the attention of too many researchers specializing in the area of food colloids.
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Highly Concentrated Water-in-Oil Emulsions (Gel Emulsions)
2023Ramon Pons +4 more
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Multidisciplinary standards of care and recent progress in pancreatic ductal adenocarcinoma
Ca-A Cancer Journal for Clinicians, 2020Aaron J Grossberg +2 more
exaly
Oral complications of cancer and cancer therapy
Ca-A Cancer Journal for Clinicians, 2012Joel B Epstein +2 more
exaly