Concepedia

Emulsified Gels

Emulsified Gels is a biphasic soft solid material that belongs to the class of structured colloidal systems, distinguished by the immobilization of an emulsion within a three-dimensional gel matrix, thereby combining the textural attributes of gels with the dispersed phase stability of emulsions.

231

Publications

12K

Citations

928

Authors

303

Institutions

Publications per year

2017–2026

129

Variants

EmulgelEmulgels

Parents

Publications

231

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami, Ashkan Madadlou · Trends in Food Science & Technology · 2019 · 453 citations · Full text

, , +14

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

Wei Liu, Hongxia Gao, David Julian McClements et al. · Food Hydrocolloids · 2018 · 304 citations

, , +14

Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

Mangang Wu, Youling L. Xiong, Jie Chen et al. · Journal of Food Science · 2009 · 262 citations

, , +16

On the stability of ascorbic acid in emulsified systems for topical and cosmetic use

Marina Gallarate, Maria Eugenia Carlotti, Michele Trotta et al. · International Journal of Pharmaceutics · 1999 · 248 citations

, , +15

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yanteng Xu, Tongxun Liu, Chuan‐He Tang · Food Hydrocolloids · 2018 · 242 citations

, , +13

1–5 of 231

Authors

928

  1. LM
    Like Mao

    China Agricultural University, China

    7 publications · 572 citations

    7

    h-index

  2. AS
    Abdullah S. Sultan

    King Fahd University of Petroleum and Minerals, Saudi Arabia

    5 publications · 107 citations

    5

    h-index

  3. YG
    Yanxiang Gao

    China Agricultural University, China

    5 publications · 414 citations

    5

    h-index

  4. DP
    Denis Poncelet

    Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire, France

    5 publications · 615 citations

    5

    h-index

  5. MN
    Mitsutoshi Nakajima

    Food Research Institute, Japan

    4 publications · 206 citations

    4

    h-index

1–5 of 928

Institutions

303

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    10 h-index

    46 publications

    4.2K citations

  2. China Agricultural University

    Beijing, China

    10 h-index

    44 publications

    3.4K citations

  3. Jiangnan University

    Wuxi, China

    9 h-index

    44 publications

    1.9K citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    6 h-index

    28 publications

    992 citations

  5. Northeast Agricultural University

    Harbin, China

    4 h-index

    26 publications

    1.1K citations

  6. University of Massachusetts Amherst

    Amherst Center, United States

    4 h-index

    6 publications

    562 citations

  7. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    6 publications

    242 citations

  8. Wageningen University & Research

    Wageningen, The Netherlands

    4 h-index

    12 publications

    822 citations

1–8 of 303

Venues

  1. Food Hydrocolloids

    38 publications · 3.2K citations

    32

    h-index

  2. Food Chemistry

    16 publications · 1.1K citations

    16

    h-index

  3. 11

    h-index

  4. LWT

    9 publications · 443 citations

    10

    h-index

  5. Journal of Colloid and Interface Science

    10 publications · 400 citations

    10

    h-index

1–5