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Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

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Linear instability analysis of a shear thinning gelled jet with yield stress in coaxial atomization

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Application of emulgel in muscle-based foods: a review

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Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing

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Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin

Panchami Patel, Manasi Esther Jinugu and Prachi Thareja

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Medium/low internal phase Pickering emulsion gels stabilized by biopolymer: Stability mechanism, material design, and application

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Protein-based emulgels as delivery systems: design, rheological behavior and food applications

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Characterization of soy albumin based water-in-water emulsion and its application for entrapment of quercetin from onion peel waste

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Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure

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Protein characteristics determine the gel network formation and stability of flaxseed gum-based emulsion gels: Plant versus dairy proteins

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Techno-Functional Properties and Applications of Inulin in Food Systems

Elisa Canazza, Miriam Grauso, Dasha Mihaylova and Anna Lante

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Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition

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Edible oleogels as solid fat alternatives: A review from patent perspectives

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Tailored high internal phase emulsion-filled/emulsion particulate gels based on gelatin/agar by cold gelation: stability, rheological behaviors, and delivery properties

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Hemp seed oil-based emulsion gels stabilized by soybean protein isolate, inulin, and glyceryl monostearate: Phase inversion and baking application

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Chickpea aquafaba as a natural stabiliser for chilli oleoresin encapsulation: Stabilisation, rheological and microstructural characterisation

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Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition

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Investigations with Dibasic Esters: A Green Approach to Varnish Removal from Oil Paintings

Marianna Potenza, Paolo Cremonesi and Antonella Casoli

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Beyond astaxanthin: The bioactive ingredients of Haematococcus pluvialis and their applications in food

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Stimuli‐Responsive Polymers for Engineered Emulsions

Abhishek Rajbanshi, Eleanor Hilton, Cécile A. Dreiss, Darragh Murnane and Michael T. Cook

Macromol. Rapid Commun., 2024, 45
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Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: The models on phase equilibria and mass transfer

Lei Lei, Can-hua Xu, Cai-hong Zhu, Yu-cong Zou, Yu-xi Guo, Mahoudjro David Bodjrenou, Bin Zhang and Yang Yuan

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Injectable gel emulsions stabilized by tubular–fibrous networks self-assembled from an ursolic acid-based amphiphile

Xingran Kou, Yuxin Yang, Tingting Yan and Yue Wei

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Jammed Pickering Emulsion Gels

Jia Zhang, Yuan Zheng, Baoling Guo, Dongpeng Sun, Yao Xiao, Ze Yang, Rongrong Liu, Jingyi Chen, Baiheng Wu, Peng Zhao, Jian Ruan, David A Weitz and Dong Chen

Advanced Science, 2024, 11
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Double cross-linked emulsion gels stabilized by flaxseed protein and chitosan: Effects of CaCO3 content on gel properties, stability and curcumin digestive characteristics

Yu-Sheng Wang, Ming-Yu Ding, Yan Chen, Xiao-Tong Hu, Yi-Xiu Zhang, Zi-Wei Fang and Hai-Hua Chen

Food Chemistry, 2025, 477, 143503
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Emulsion gels formed by complexation or phase-separation using Artemisia sphaerocephala Krasch. Polysaccharide/whey protein isolate fibrils: Fabrication and applications

Qian Ju, Na Li, David Julian McClements, Ning Liu, Lirong Lu and Xiaolin Yao

Food Hydrocolloids, 2025, 168, 111579
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Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion

Mengjie Geng, Xixi Wu, Xiangyun Tan, Lijia Li, Fei Teng and Yang Li

Food Bioscience, 2024, 59, 104113
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Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior

Abdullah S. Seddiek, Kaiwen Chen, Fanlin Zhou, Muhindo Mwizerwa Esther, Abdelaziz Elbarbary, Hazem Golshany, Angelo Uriho and Li Liang

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Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation

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Applied Food Research, 2025, 5, 101173
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Structure–Function Relationship in Citrus-Fiber-Based Emulgels for Controlled Curcumin Delivery

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Gels, 2026, 12, 444
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Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation

Jinfeng Zhao, Dehui Lin, Runguang Zhang, Di Wang, Aiqing Zhao, Honglei Tian and Xingbin Yang

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Tailoring stability of flaxseed gum-based emulsion gels via controlled incorporation of soluble dietary fibers: Mechanistic insights into molecular interactions and gel structural behaviour

Xiaoqiang Zou, Janice Adaeze Nwankwo, Wenxue Liu, Xiusheng Guo, Qinmin Wang, Danqiong Wu, Magezi Joshua, Samaila Boyi Ajeje, Abdullah Saad, Mudassar Hussain and Imad Khan

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Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Dafei Li, Haoran Yin, Yingni Wu, Wei Feng, Ke-fei Xu, Huining Xiao and Chengcheng Li

J. Agric. Food Chem., 2023, 71, 18829
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Propiedades ópticas, comportamiento de flujo y dureza de geles basados en nanoemulsión

Cristóbal Rojas-Pizarro, Matías Meneses Garrido, Karen Vielma Domínguez, Natalia Riquelme Hinojosa and Carla Arancibia Aguilar

INNOTEC, 2024, e645
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Development of Pickering emulsion from polycationic montmorillonite nanoclay

Iara C. Assunção Dorigon, Maria E. Araújo Pessoa, José C. Queiroz Neto, Debora V.F. Andrade Silva, José E. Soares Filho and Fabiola D. Silva Curbelo

Applied Clay Science, 2025, 270, 107780
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Engineered Phytosterol-Based Pickering Emulsion Gels as Tailorable Soft Materials for 3D Printing

Jiawei Luo, Xunran Wei, Juanying Ou, Caihuan Huang, Hua Zhou, Shiyi Ou, Jie Zheng and Fu Liu

ACS Appl. Polym. Mater., 2026
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Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels

Qiulan Tong, Zeng Yi, Lei Ma, Yunfei Tan, Xiangyu Chen, Xiaoyu Cao, Danni Liu and Xudong Li

Food Hydrocolloids, 2023, 145, 109175
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Utilization of emulsion gels in plant-based meat analog formulations: A review

Vahinika Kothuri, Jong Hyeon Han, Dong Hyun Keum, Hyuk Cheol Kwon, Do Hyun Kim and Sung Gu Han

Food Hydrocolloids, 2025, 158, 110499
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Protein pre-aggregation as a strategy to reinforce heat-set emulsion-filled faba bean globulin gels

Penghui Shen, Jinfeng Peng, Jasper Landman and Leonard M.C. Sagis

Food Hydrocolloids, 2026, 176, 112537
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Cellulose nanocrystal stabilised Pickering emulgels for sustained colonic delivery of budesonide

Pornpilat Akapan, Marcelo da Silva, Bambang V.E.B. Abdillah Akbar, Mohamed A. Alhnan, Driton Vllasaliu and Cécile A. Dreiss

Colloids and Surfaces B: Biointerfaces, 2026, 265, 115681
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Development and Evaluation of an Innovative S‐Flurbiprofen‐Diethylamine Emulgel With Superior Transdermal Delivery and Analgesic Activity

Jian Zhang, Jinmeng Han, Anqi Zhu, Xiaoqian Zhu, Yuyu Zeng, Mingyue Yin, Yang Xiao, Chenchen Wang, Chaoyang Yin, Xingyin Wang, Guisen Zhang and Chao Hao

J Biomedical Materials Res, 2025, 113
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Hyaluronic acid-based Pickering emulsion filled gels with cascaded pH-responsiveness: A promising 3D printable inks

Liangliang Shi, Siqi Zhu, Jiani Peng and Yong Gao

International Journal of Biological Macromolecules, 2025, 323, 147224
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Impact of partitioning of κ-car between phases on the mechanical properties of water-in-water emulsion gels

Navya Mary Jose, Taco Nicolai, Frédéric Renou and Lazhar Benyahia

Food Hydrocolloids, 2026, 173, 112297
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Synergistic stabilization of Pleurotus ostreatus protein-pectin emulsion gels through interfacial and bulk network reinforcement

Meng Wang, Jingkun Wang, Hongyu Wang, Huixian Xie and Menglian Wang

Food Measure, 2026, 20, 8417
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Kinetics of Photoisomerization of Azobenzene at Surface of Glassy Polymers

Xiang Wang, Xinyang Shi, Zhiyuan Yao, Houkuan Tian and Biao Zuo

J. Phys. Chem. B, 2025, 129, 8037
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Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels

Jieqiong Lin, Jun Yang, Xin Qi, Mingyue Shen and Jianhua Xie

Food Hydrocolloids, 2024, 156, 110252
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Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol

Qiaohui Feng, Chuan Li, Guanghua Xia, Yanfu He, Xiaoshuan Zhang, MAI Thi Tuyet Nga and Na Fu

LWT, 2025, 218, 117473
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Sequential double crosslinking enables pea protein-κ-carrageenan emulsion gel with enhanced mechanical strength: Mechanism and structure-dependent properties

Xiaojiao Li, Hao Cheng and Li Liang

Food Hydrocolloids, 2026, 173, 112311
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Physically structured emulsion-filled gels based on Euglena-xanthan depletion mixtures for 3D printing

Shuwei Tang, Guangxin Feng, Lu Xu, Jinjie Tian, Yijun Liu and Zichao Li

Carbohydrate Polymers, 2026, 376, 124856
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Gels from self-confined emulsion droplets constructed by structurally modified polydimethylsiloxanes

Yukai Wang, Hailong Liu, Xueling Tang, Xiaoqian Liu, Wenwen Fu, Ning Feng, Jie Zhang and Hongguang Li

Journal of Molecular Liquids, 2024, 399, 124366
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One-step preparation of emulsion gels stabilized by carboxymethyl chitosan and cinnamaldehyde

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Food Hydrocolloids, 2025, 168, 111547
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Stability, printability, and postprocessing of low oil emulsion gels for 3D printing: Effect of guar gum, locust bean gum, and oil concentration

Tomás Serrano- González, Carolina Herrera-Lavados, Gipsy Tabilo-Munizaga, Luis Moreno-Osorio and Mario Pérez-Won

Applied Food Research, 2026, 6, 101688
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Development of a hygienic body wash

I. D. Shchegoleva, E. R. Volnova and A. E. Ergiev

Vestn. Voronež. gos. univ. inž. tehnol., 2025, 87, 171
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pH/Ion Dual-Responsive Emulsion Via a Cationic Surfactant and Positively Charged Magnesium Hydroxide Nanosheets

Pei Zhu, Juan Chen, Yanfen Ding, Peng Liu, Haijun Fan and Mingshu Yang

Langmuir, 2024, 40, 5360
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Effect of carboxymethyl cellulose on structural, physicochemical, and textural properties of faba bean protein/carboxymethyl cellulose emulsion gel as a plant-based ricotta cheese analog

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Food Hydrocolloids, 2026, 172, 111998
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Polymerizable inverse HIPEs-based inks towards 3D printing of highly tailorable polymeric materials

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Journal of Colloid and Interface Science, 2026, 706, 139571
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