Background Emulsion gels are a class of soft solid-like materials. These composite materials
are structurally either a polymeric gel matrix into which emulsion droplets are incorporated …

The application of hydrocolloid gel particles is potentially useful in food, chemical, and
pharmaceutical industries. Alginate gel particles are one of the more commonly used …

Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …

Many food products can be categorized as emulsion gels. This is especially the case for
protein-based oil-in-water emulsions which can be converted into soft-solid-like materials by …

Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are
primarily determined by the interaction of casein (CN) molecules. This review will discuss …

Enhancement on the mechanical properties of hydrogels leads to a wider range of their
applications in various fields. Therefore, there has been a great interest recently for …

From bone and wood to concrete and carbon fibre, composites are ubiquitous natural and
synthetic materials. Eshelby's inclusion theory describes how macroscopic stress fields …

Acidified milk products like yoghurt are an important food product but there are relatively few
reports on the mechanisms involved in gel formation and the effects of processing variables …

This paper reviews the shear rheology of suspensions of microscopic particles. The nature
of interparticle forces determines the microstructure, and hence the deformation and flow …

The physical scientist views food as a complex form of soft matter. The complexity has its
origin in the numerous ingredients that are typically mixed together and the subtle variations …