gélification
Gélification is the process by which a liquid becomes a gel, a semi-solid, viscoelastic material in which the liquid phase is immobilized by a three‑dimensional network. The transition occurs when polymer chains or colloidal particles form a spanning network that arrests flow and imparts solid-like behavior.
Gelation can be physical (reversible) or chemical (irreversible). Physical gelation involves non-covalent interactions such as hydrogen
In food science, gélification is exploited to create textures and stability. Common gelling agents include gelatin,
In materials science and medicine, gélification underpins hydrogels and polymer gels used in drug delivery, wound
Terminology varies by language: gélification is the French term for gel formation, while English typically uses