Gelation

Gelation is the process where a liquid transforms into a gel—a semi-solid, jelly-like substance—due to the formation of a network of interconnected molecules. This occurs when certain substances, such as proteins or polymers, undergo physical or chemical changes (like cooling, heating, or chemical reactions) that cause their individual components to connect and create a supportive framework. As a result, the liquid becomes entrapped within this network, giving the material structure and stability while maintaining some fluidity. Gelation is fundamental in many biological, industrial, and culinary applications, from food production to medicine.