The internal gelation process stands as a robust method in the fabrication of microspheres, offering precise control over particle morphology and size distribution. This process involves the in situ ...

Steady shear viscometry can be used to measure the structure building, although the shearing action inherently retards the structure growth. Using a Bohlin rheometer, it is possible to apply small ...

Dutch-based contract research organisation Nizo food research claims to have taken the cold gelation method a step further, opening the way to control stability, gel strength and flavour conservation ...

Researchers have devised a method for following the gelation of colloidal gels. Their confocal microscopy technique has allowed the different stages of the process to be analyzed, leading to insights ...

Gelation is key to the sensorial properties of many dairy desserts. Pectin provides gelled to creamy textures in milk-based desserts, generating a full-bodied mouthfeel. Pectin – viewed as a positive ...

In application, strength and stability of single microgels are important for controlling functions. However, their mechanical properties have been little known due to measurement difficulty. Miho ...