"Gels" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Colloids with a solid continuous phase and liquid as the dispersed phase; gels may be unstable when, due to temperature or other cause, the solid phase liquefies; the resulting colloid is called a sol.
| Descriptor ID |
D005782
|
| MeSH Number(s) |
D20.280.320 D26.255.165.320
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Gels".
Below are MeSH descriptors whose meaning is more specific than "Gels".
This graph shows the total number of publications written about "Gels" by people in this website by year, and whether "Gels" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1993 | 0 | 1 | 1 |
| 2000 | 0 | 1 | 1 |
| 2001 | 0 | 1 | 1 |
| 2002 | 0 | 1 | 1 |
| 2003 | 1 | 1 | 2 |
| 2005 | 0 | 2 | 2 |
| 2007 | 1 | 0 | 1 |
| 2009 | 2 | 3 | 5 |
| 2010 | 0 | 1 | 1 |
| 2011 | 1 | 1 | 2 |
| 2012 | 2 | 2 | 4 |
| 2013 | 0 | 3 | 3 |
| 2014 | 0 | 2 | 2 |
| 2015 | 0 | 2 | 2 |
| 2016 | 1 | 1 | 2 |
| 2017 | 2 | 3 | 5 |
| 2018 | 0 | 4 | 4 |
| 2019 | 2 | 4 | 6 |
| 2020 | 1 | 1 | 2 |
| 2021 | 0 | 2 | 2 |
| 2022 | 0 | 2 | 2 |
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Below are the most recent publications written about "Gels" by people in Profiles.
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Barney CW, Sacligil I, Tew GN, Crosby AJ. Linking cavitation and fracture to molecular scale structural damage of model networks. Soft Matter. 2022 Jun 08; 18(22):4220-4226.
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Shi T, Wang X, Li M, Xiong Z, McClements DJ, Bao Y, Song T, Li J, Yuan L, Jin W, Gao R. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chem. 2022 Oct 15; 391:133184.
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Liu F, Liang X, Yan J, Zhao S, Li S, Liu X, Ngai T, McClements DJ. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials. 2022 01; 280:121265.
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Kim Y, van den Berg J, Crosby AJ. Autonomous snapping and jumping polymer gels. Nat Mater. 2021 12; 20(12):1695-1701.
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Shi T, Liu H, Song T, Xiong Z, Yuan L, McClements DJ, Jin W, Sun Q, Gao R. Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion. Food Chem. 2021 Apr 16; 342:128314.
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Suvarnapathaki S, Wu X, Lantigua D, Nguyen MA, Camci-Unal G. Hydroxyapatite-Incorporated Composite Gels Improve Mechanical Properties and Bioactivity of Bone Scaffolds. Macromol Biosci. 2020 10; 20(10):e2000176.
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Zuraw-Weston S, Wood DA, Torres IK, Lee Y, Wang LS, Jiang Z, Lázaro GR, Wang S, Rodal AA, Hagan MF, Rotello VM, Dinsmore AD. Nanoparticles binding to lipid membranes: from vesicle-based gels to vesicle tubulation and destruction. Nanoscale. 2019 Oct 10; 11(39):18464-18474.
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Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020 Jan 15; 303:125401.
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Gao R, Shi T, Sun Q, Li X, McClements DJ, Yuan L. Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis). Food Chem. 2019 Oct 15; 295:320-326.
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Zhang Z, Jung KJ, Zhang R, Muriel Mundo JL, McClements DJ. In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy. Food Res Int. 2019 09; 123:181-188.