gelationilla
Gelationilla is a hypothetical or conceptual term that describes the process of gelation, which is the transformation of a liquid into a gel. A gel is a semi-solid state of matter in which a liquid is dispersed within a solid network. This network is typically formed by the aggregation of molecules, such as polymers, proteins, or other colloidal particles, which trap the liquid. The process of gelation involves changes in the physical and chemical properties of the substance, leading to increased viscosity and the formation of a stable, three-dimensional structure.
The mechanisms by which gelation occurs are diverse and depend on the specific system. Common methods include
Gels have a wide range of applications in various industries. They are used in food products as