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Insights into Formation of Bicontinuous Emulsion Gels via in-situ (Ultra-)Small Angle X-ray Scattering

• Authors : Alting, Meyer T.; Thies-Weesie, Dominique M. E.; van Silfhout, Alexander M.

Subjects: Condensed Matter - Soft Condensed Matter

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Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales

• Authors : Pastrana, Ester F.; D'Oria, Gabriele; Mota-Santiago, Pablo

Subjects: Lantbruksvetenskap och veterinärmedicin; Lantbruksvetenskap; skogsbruk och fiske

• Source: International Dairy Journal. 162

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Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties.

• Authors : Altan Kamer, Deniz Damla¹

• Source: International Journal of Agriculture, Environment & Food Sciences. Sep2024, Vol. 8 Issue 3, p629-641. 13p.

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Emulsification of milk fat and skimmed milk curds:Effect of temperature on rheological properties and structure of emulsion gels at different length scales

• Authors : Ferrusola Pastrana, Ester; D'oria, Gabriele; Mota-Santiago, Pablo

Subjects: article

• Source: Ferrusola Pastrana , E , D'oria , G , Mota-Santiago , P , Czaja , T P , Lillevang , S K , Andersen , U & Ahrné , L 2025 , ' Emulsification of milk fat and skimmed milk curds : Effect of temperature

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Construction and Properties of Aqueous Two-Phase Emulsion Gels Based on Artemisia sphaerocephala Krasch. Polysaccharide and Gelatin

• Authors : WEI Xiangying, YAO Xiaolin, YUE Jianxiong, YUE Juan, CHEN Xiaoyu, ZHANG Pan

Subjects: artemisia sphaerocephala krasch. polysaccharide; aqueous two-phase emulsion gels; gel properties

• Source: Shipin Kexue, Vol 45, Iss 16, Pp 61-67 (2024)

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Jammed Pickering Emulsion Gels.

• Authors : Zhang, Jia^1,2 (AUTHOR); Zheng, Yuan² (AUTHOR); Guo, Baoling³ (AUTHOR)

• Source: Advanced Science. 12/26/2024, Vol. 11 Issue 48, p1-9. 9p.

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Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels

• Authors : Congjin BAI; Jingjing GUO; Yifan WANG

Subjects: pea protein isolate (ppi); konjac gum; flaxseed gum

• Source: Shipin gongye ke-ji, Vol 46, Iss 3, Pp 83-91 (2025)

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Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese

• Authors : LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua

Subjects: whey protein; pectin; glucan

• Source: Shipin Kexue, Vol 46, Iss 2, Pp 57-64 (2025)

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Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties.

• Authors : Lingiardi, Nadia^1,2,3 (AUTHOR) ; Galante, Micaela^1,2,4 (AUTHOR); Spelzini, Darío^1,2 (AUTHOR)

Subjects: *PROTEIN hydrolysates; *SUNFLOWER seed oil; *QUINOA

• Source: Food Biophysics. Jun2024, Vol. 19 Issue 2, p298-309. 12p.

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Research Progress in Properties and Applications of Soybean Protein-Stabilized Emulsion Gels

• Authors : ZHU Xiuqing, AN Yuexin, HE Yang, HUANG Yuyang, ZHU Ying

Subjects: emulsion gels; structure; functional characteristics

• Source: Shipin Kexue, Vol 45, Iss 11, Pp 333-342 (2024)

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