Advances in preparation and application of food-grade emulsion gels - ScienceDirect
PDF) Partial coalescence as a tool to control sensory perception of emulsions
Emulsion Gel and Its Preparation, Emulsion
Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection - Food & Function (RSC Publishing)
Emulsion Gel and Its Preparation, Emulsion
PDF) Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin - ScienceDirect
PDF) Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
Gels, Free Full-Text
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels - ScienceDirect
Gels, Free Full-Text
PDF) Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
