Progress in Preparation and Application of Gel-Emulsions  

作　　者：Yang Liu Shuaihua Liu Junhong Wang Qiang Zhang Guanghui Tian Yang Liu;Shuaihua Liu;Junhong Wang;Qiang Zhang;Guanghui Tian(School of Chemistry and Environment Science, Shaanxi University of Technology, Hanzhong, China;Shaanxi Key Laboratory of Catalysis, Shaanxi University of Technology, Hanzhong, China)

机构地区：[1]School of Chemistry and Environment Science, Shaanxi University of Technology, Hanzhong, China [2]Shaanxi Key Laboratory of Catalysis, Shaanxi University of Technology, Hanzhong, China

出　　处：《Journal of Materials Science and Chemical Engineering》2024年第9期84-98,共15页材料科学与化学工程（英文）

摘　　要：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.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.

关 键 词：Gel-Emulsions STABILIZERS Porous Materials 

分 类 号：TB3[一般工业技术—材料科学与工程]