In this study, we aimed to investigate the effects of emulsion droplet size on the
physicochemical and rheological properties of emulsion–gelatin composite gels. Gelatin or …

The aim of this study was to investigate the influence of concentrations of sodium alginate
(0.5%–1.5% in the water phase of an emulsion), soy protein isolate (SPI, 0.5%–2.0% in the …

Composite polysaccharide-protein emulsion gels are ubiquitous in real food systems, but
the underlying formation mechanism has not been well understood. In this study, binary …

Sodium caseinate (NaCN) and methyl cellulose (MC) were used as emulsifiers and structure-
modifying agents to prepare composite emulsion gels at 10.0% of oil phase fraction (v/v) …

Emulsion gels were prepared by addition of whey protein isolate (WPI) to gliadin
nanoparticles (GNP)-stabilized emulsion and controllable gel strength were achieved by …

Emulsion-filled gels are widely used in cosmetic, food, and pharmaceutical industry. As
rheological properties of these systems are strongly dependent on the properties of the …

Emulsion gels have received increasing attention due to their unique physicochemical
properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct …

In this study gelled emulsions (10, 20, 40 and 50 wt.% corn oil) and oil-free gels have been
prepared using either acid (type A) or alkaline (type B) pre-treated gelatins with varying …

The cold gelation of β-lactoglobulin emulsion gels was investigated in this work. The effects
of oil and calcium concentrations on the rheological properties and structure of emulsion …

Olive oil emulsions were produced at high pressure homogenization (0–60 MPa), stabilized
and gelled with gelatin, alginate or their mixture. Right after homogenization, these systems …