ScienceDaily (Nov. 9, 2011) — Eating a yogurt or a jelly, using a pharmaceutical or cosmetic cream or shampoo are just some of the numerous everyday actions in which we use gels developed through a process of gelation. Researchers from Universitat Jaume I have patented a new family of compounds that enables to develop gels more resistant to high temperatures with a higher level of biocompatibility and able to work with a variety of organic solvents, and all this with an easy synthesis, scalable and low cost.
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