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Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
Comprehensive Reviews in Food Science and Food SafetyABSTRACT Proteins are widely used as emulsifiers and gelling agents in emulsion gels to form a three‐dimensional (3D) network structure, providing increased physical and chemical stability. Protein‐based emulsion gels have versatile applications in the design of future food, such as precision, sustainable, and healthy food. Multiscale
Lei Zhou +8 more
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Stability and rheological properties of gel emulsions
2007Stability and rheological studies on gel emulsions (w/o high internal phase ratio emulsions, HIPRE) both with pure and commercial polyethyleneglycol alkyl ether surfactants are reported. Stability of gel emulsions at room temperature is increased by addition of NaCl to the internal phase; in contrast, no appreciable effect is found at higher ...
Pons Pons, Ramon +4 more
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Preparation and evaluation of gel emulsion with meloxicam
2023(I) Aim of the study Meloxicam is one of the most potent non-steroidal anti-inflammatory drugs, generally indicated for treatment of rheumatoid arthritis, osteoarthritis and juvenile arthritis and commercially available in form of tablets and suspension with recommended daily dose 7.5-15 mg.
Drakalska, Elena +3 more
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Highly Concentrated Water-in-Oil Emulsions (Gel Emulsions)
2023Ramon Pons +4 more
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Advances in preparation and application of food-grade emulsion gels
Food Chemistry, 2023Aimin Shi, Benu Adhikari, Lányi Zhi
exaly