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 …

For the development of innovative foods and nutritional fortification, research into food gel is
essential. As two types of rich natural gel material, both legume proteins and …

Food packaging is a coordinated system comprising food processing, protection from
contamination and adulteration, transportation and storage, and distribution and …

The growth of the plant-based meat analogue market has prompted the need for new
approaches to replace animal adipose tissue. In this study, we developed a novel solid …

Bigels with tunable oral sensation and controlled gastrointestinal digestive profiles are
highly demanded in the food industry. A binary hydrogel consisting of different mass ratio of …

The technological, sensory, and nutritional characteristics of meat products are directly
related to their animal fat content. Adding animal fat to meat products significantly influences …

Pectin stabilized emulgel was fabricated following an emulsion guided approach. Properties
of emulgel strongly depend on the properties of the emulsion which in turn is affected by the …

Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention
both in fundamental research and practical applications due to their superior stability …

Dysphagia, a condition characterized by difficulty swallowing, has emerged as a threat to
health. Herein, we investigated the feasibility of preparing a novel 3D-printed dysphagia diet …

This study established a 3D printed food emulsions stabilized by whey protein isolate (WPI),
hydroxypropylated starch (HS) and carrageenan. Low field nuclear magnetic resonance (LF …