Proteins are natural amphiphilic polymers that often have good emulsifying, gelling, and
structure forming properties. Consequently, they can be used to assemble protein-based …

Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …

In this study the effect of different high intensity ultrasound (HIU) amplitudes (25, 50 and
75%) and sonication times (5, 10 and 20 min) on the structure and functional properties of …

This study investigates whether the rheological properties and printability of a casein (CAS)
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …

As animal-fat analogs, polysaccharide-emulsion gels with different ratio of methylcellulose
(MC) to deacetylated konjac glucomannan (DKG) ratios (DKG: MC= 2: 8–8: 2) were …

Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting
intensive interest due to their abundant resource, good emulsifying properties …

This work investigated the mechanism of increasing oil content in synchronously enhancing
extrudability and self-support of β-carotene loaded starch-based emulsion-filled gels (S …

In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at
different ultrasonic amplitudes (25, 50 and 75%) and times (5, 10 and 20 min). Formation of …

Polysaccharides, polynucleotides, and polypeptides are basic natural polymers. They have
various applications based on their properties. This review mostly discusses the application …

To enrich the use of protein-polysaccharide complex gel as texture assistance, we
introduced a soy protein fibrils-chitin nanowhiskers complex gel system. Firstly, a stable …