2021
DOI: 10.1016/j.foodhyd.2020.106190
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Bigels and multi-component organogels: An overview from rheological perspective

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Cited by 97 publications
(53 citation statements)
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“…The solvent forms an external phase and can be hydrophobic or hydrophilic. The solvent is immobilized within the space of a three-dimensional network structure of the gelling agent [ 50 , 65 , 66 , 67 , 68 ].…”
Section: Polymeric Gels and Their Propertiesmentioning
confidence: 99%
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“…The solvent forms an external phase and can be hydrophobic or hydrophilic. The solvent is immobilized within the space of a three-dimensional network structure of the gelling agent [ 50 , 65 , 66 , 67 , 68 ].…”
Section: Polymeric Gels and Their Propertiesmentioning
confidence: 99%
“…Recently, there have been studies on new types of gels, such as emulgels (including nanoemulgels), bigels, aerogels, and on their potential in the dermal administration of medicinal substances [ 50 , 67 , 72 , 73 , 74 , 75 , 76 ].…”
Section: Polymeric Gels and Their Propertiesmentioning
confidence: 99%
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“…Accurately weighed quantity of organogelator such as fatty acids, fatty alcohol, lecithin, waxes, cyclodextrins steroids, and its derivatives, in predefined oil phase at a constant homogenization condition and temperature higher than melting point of the organogelator. The gellation will be formed when the temperature is brought down to room temperature 25°C [18][19][20][21][22][23][24].…”
Section: Preparation Of Oleogelmentioning
confidence: 99%