Gels is a state of matter comprising a substantially dilute solid network spanning the volume of a fluid phase, exhibiting properties between those of a solid and a liquid. As a research concept, the study of gels investigates their formation mechanisms, internal network structure, physical and chemical properties (such as rheology, elasticity, and responsiveness to stimuli), and interactions between the solid and liquid components. Key characteristics explored include their viscoelastic behavior, high liquid content, and ability to undergo phase transitions. The significance of gels as a research topic stems from their prevalence in biological systems and their utility in numerous technological applications, including drug delivery, tissue engineering, food science, and environmental remediation.