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1994, ISBN 9780471943068, xv, 137
Book
Food Hydrocolloids, ISSN 0268-005X, 05/2014, Volume 36, pp. 76 - 84
Heated whey protein and pectin soluble complexes were formed at near neutral pH (6.2a7.0) by heating the mixtures (5% w/w protein and 0.05a0.5% w/w pectin) at... 
Gels
Journal Article
1998, 3rd ed., Practical approach series, ISBN 9780199636402, Volume 197, xx, 352
Book
Food Hydrocolloids, ISSN 0268-005X, 06/2013, Volume 31, Issue 2, pp. 156 - 165
The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starchasugar gels were studied in comparison with other native starches... 
Gels
Journal Article
1990, 2nd ed. --, Practical approach series., ISBN 9780199630837, xix, 311
Book
Progress in Polymer Science, ISSN 0079-6700, 01/2019, Volume 88, pp. 189 - 219
In the modern era of technological advances, soft electronics has emerged as a subject of cutting-edge research for the fabrication of stretchable and flexible... 
Conducting polymer gels | Ion conducting gels | Polythiophene | Polyaniline | Supramolecular conducing gels | HIGH-PERFORMANCE | TRIBLOCK COPOLYMER | ELECTRONIC-PROPERTIES | POLYMER SCIENCE | MECHANICAL-PROPERTIES | POLYPYRROLE HYDROGELS | IONIC-LIQUID GELS | ELECTROCHEMICAL ENERGY-STORAGE | SUPRAMOLECULAR GELS | THERMOREVERSIBLE POLYANILINE GELS | POLYMER GELS
Journal Article
Journal of Sol-Gel Science and Technology, ISSN 0928-0707, 7/2010, Volume 55, Issue 1, pp. 111 - 125
Journal Article
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