Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An em...

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Detalles Bibliográficos
Autores principales: Abdullah, Liu, Lang, Javed, Hafiz Umer, Xiao, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9152362/
https://www.ncbi.nlm.nih.gov/pubmed/35656162
http://dx.doi.org/10.3389/fnut.2022.890188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9152362/
https://www.ncbi.nlm.nih.gov/pubmed/35656162
http://dx.doi.org/10.3389/fnut.2022.890188

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