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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Bibliographic Details
Main Authors: Abdullah, Lang Liu, Hafiz Umer Javed, Jie Xiao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Nutrition
Subjects:
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.890188/full