A novel low-molecular-mass gelator with a redox active ferrocenyl group : Tuning gel formation by oxidationJING LIU; JUNLIN YAN; XUANWEI YUAN et al.Journal of colloid and interface science. 2008, Vol 318, Num 2, pp 397-404, issn 0021-9797, 8 p.Article

Gelation of microemulsions and release behavior of sodium salicylate from gelled microemulsionsGUILONG FENG; YUN XIONG; HONG WANG et al.European journal of pharmaceutics and biopharmaceutics. 2009, Vol 71, Num 2, pp 297-302, issn 0939-6411, 6 p.Article

A hydro/organo/hybrid gelator: A peptide lipid with turning aspartame head groupsMUKAI, Masaru; MINAMIKAWA, Hiroyuki; AOYAGI, Masaru et al.Journal of colloid and interface science. 2013, Vol 395, pp 154-160, issn 0021-9797, 7 p.Article

Self-assembly of a dialkylurea gelator in organic solvents in the presence of centrifugal and shearing forcesYUN XIONG; QINGYAO LIU; HONG WANG et al.Journal of colloid and interface science. 2008, Vol 318, Num 2, pp 496-500, issn 0021-9797, 5 p.Article

Ionic liquid gel electrolytes for quasi-solid-state dye-sensitized solar cellsSHUJUAN SUN; JIAN SONG; RONGXIU FENG et al.Electrochimica acta. 2012, Vol 69, pp 51-55, issn 0013-4686, 5 p.Article

Organization of helical mesoporous silica nanotubesXIANFENG PEI; JUAN ZHANG; SIBING WANG et al.Journal of sol-gel science and technology. 2009, Vol 50, Num 3, pp 397-402, issn 0928-0707, 6 p.Article

Novel gelatinous shape-stabilized phase change materials with high heat storage densityXIAOXING ZHANG; PENGFEI DENG; RONGXIU FENG et al.Solar energy materials and solar cells. 2011, Vol 95, Num 4, pp 1213-1218, issn 0927-0248, 6 p.Article

Structuring edible oil with lecithin and sorbitan tri-stearatePERNETTI, Mimma; VAN MALSSEN, Kees; KALNIN, Daniel et al.Food hydrocolloids. 2007, Vol 21, Num 5-6, pp 855-861, issn 0268-005X, 7 p.Conference Paper

Hydrogen-bonding A(LS)₂-type low-molecular-mass gelator and its thermotropic mesomorphic behaviorQIUFEI HOU; SHICHAO WANG; LIBIN ZANG et al.Journal of colloid and interface science. 2009, Vol 338, Num 2, pp 463-467, issn 0021-9797, 5 p.Article

SMGA gels for the skin permeation of haloperidolKANG, L; LIU, X. Y; SAWANT, P. D et al.Journal of controlled release. 2005, Vol 106, Num 1-2, pp 88-98, issn 0168-3659, 11 p.Article

Effect of gelator structures on electrochemical properties of ionic-liquid supramolecular gel electrolytesXUELIN DONG; HONG WANG; FANG FANG et al.Electrochimica acta. 2010, Vol 55, Num 7, pp 2275-2279, issn 0013-4686, 5 p.Article

Novel dimeric cholesteryl-based A(LS)₂ low-molecular-mass gelators with a benzene ring in the linkerMIN XUE; KAIQIANG LIU; JUNXIA PENG et al.Journal of colloid and interface science. 2008, Vol 327, Num 1, pp 94-101, issn 0021-9797, 8 p.Article

Electro-optic effects of colloidal crystals of polymer-modified silica spheres immobilized with gelatorSHIBATA, Kiyoshi; KIMURA, Hiroshi; TSUCHIDA, Akira et al.Colloid and polymer science (Print). 2006, Vol 284, Num 4, pp 372-379, issn 0303-402X, 8 p.Article

Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)YANSHUN XU; WENSHUI XIA; QIXING JIANG et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 309-315, issn 0268-005X, 7 p.Article

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)RIEBROY, Siriporn; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2009, Vol 23, Num 1, pp 26-39, issn 0268-005X, 14 p.Article

The effect of limited proteolysis on canola protein gelationPINTERITS, Alexandra; ARNTFIELD, Susan D.Food chemistry. 2007, Vol 102, Num 4, pp 1337-1343, issn 0308-8146, 7 p.Article

Enzyme-modified guar gum/xanthan gelation: An analysis based on cascade modelMAO, Ching-Feng; ZENG, Yuan-Chang; CHEN, Cheng-Ho et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 50-59, issn 0268-005X, 10 p.Article

Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar ProteinsYONGBIAO SHANG; XIONG, Youling L.Journal of food science. 2010, Vol 75, Num 3, issn 0022-1147, E178-E185Article

Kinetics of rennet casein gelation at different cooling ratesZHONG, Q; DAUBERT, C. R.Journal of colloid and interface science. 2004, Vol 279, Num 1, pp 88-94, issn 0021-9797, 7 p.Article

Studies on phenol-formaldehyde gel formation at a high temperature and at different pHBANERJEE, Ranjan; PATIL, Kiran; KHILAR, Kartic C et al.Canadian journal of chemical engineering. 2006, Vol 84, Num 3, pp 328-337, issn 0008-4034, 10 p.Article

Ultrasound improves the renneting properties of milkZHENG LIU; JULIANO, Pablo; WILLIAMS, Roderick P. W et al.Ultrasonics sonochemistry. 2014, Vol 21, Num 6, pp 2131-2137, issn 1350-4177, 7 p.Conference Paper

Colloidal Clay Gelation: Relevance to Current Oil Sands OperationsMERCIER, P. H. J; NG, S; MORAN, K et al.Petroleum science and technology. 2012, Vol 30, Num 9-12, pp 915-923, issn 1091-6466, 9 p.Article

Development of gelling properties of inulin by microfluidizationRONKART, Sébastien N; PAQUOT, Michel; DEROANNE, Claude et al.Food hydrocolloids. 2010, Vol 24, Num 4, pp 318-324, issn 0268-005X, 7 p.Article

Laboratory and theoretical evaluation of gelation time data for water-based polymer systems for water controlCIVAN, F; VASQUEZ, J; DALRYMPLE, D et al.Petroleum science and technology. 2007, Vol 25, Num 3-4, pp 353-371, issn 1091-6466, 19 p.Article

Paraffin polydispersity facilitates mechanical gelationPASO, Kristofer; SENRA, M; YI, Y et al.Industrial & engineering chemistry research. 2005, Vol 44, Num 18, pp 7242-7254, issn 0888-5885, 13 p.Article