Microgels — An alternative colloidal ingredient for stabilization of food emulsions

@inproceedings{Dickinson2015MicrogelsA,
  title={Microgels — An alternative colloidal ingredient for stabilization of food emulsions},
  author={Eric M. Dickinson},
  year={2015}
}
A gel is a conventionally defined on the macroscopic scale as a state of matter with a connected network of structural elements (polymers) and predominantly solid-like mechanical properties. When gel-like features are expressed on the microscopic scale, we get a special type of colloidal entity, the microgel, which possesses both polymeric and particle-like characteristics. Microgels are increasingly being viewed as valuable colloidal building blocks and stabilizing agents due to their… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 15 CITATIONS

Properties of microparticles from a whey protein isolate/alginate emulsion gel

VIEW 1 EXCERPT
CITES BACKGROUND