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Wang, S.N., Wang, B.Y., Zhao, G.L., Yang, L.N., Zhu, L.J., He, Y.T., Liu, J. and Liu, H. (2022) Effect of Whey Soy Protein/Soy Hull Polysaccharide Polymer on High In-Ternal Phase Emulsion Stability. Journal of Chinese Institute of Food Science & Technology, 22, 80-90.

has been cited by the following article:

• TITLE: Progress in Preparation and Application of Gel-Emulsions

  AUTHORS: Yang Liu, Shuaihua Liu, Junhong Wang, Qiang Zhang, Guanghui Tian

  KEYWORDS: Gel-Emulsions, Stabilizers, Porous Materials

  JOURNAL NAME: Journal of Materials Science and Chemical Engineering, Vol.12 No.9, September 19, 2024

  ABSTRACT: Compared to conventional emulsions, gel-emulsions have a higher internal phase volume fraction, unique structures and properties, higher viscosity, and tunable internal structures. These advantages make them widely applicable in the cosmetics industry, food industry, aerospace, and biomedicine, with significant potential in the development of new materials and high-performance products. The factors affecting the stability of gel-emulsions, as well as the types of stabilizers required for their preparation (including solid particles, surfactants, and small molecule gelators), and the corresponding preparation methods (including the one-step method, two-step method, and phase inversion method) are reviewed in this article. The applications of gel-emulsions in porous materials, food, cosmetics, and stimuli-responsive materials are introduced, and future research directions are also discussed.