Background Hydrogels as typical form of soft matter are becoming popular candidates for
smart functional materials in food and biological applications. Marine protein and marine …

Many consumers are adopting plant‐centric diets to address the adverse effects of livestock
production on the environment, health, and animal welfare. Processed plant‐based foods …

Emulsion gels were prepared utilizing corn starch (CS), sodium alginate (SA), and corn oil
through calcium ion induction for animal-fat analogs. The influence of oil concentration on …

Soy protein gel can be developed into a variety of products, ranging from traditional food
(eg, tofu) to newly developed food (eg, soy yogurt and meat analog). So far, efforts are still …

Soybean protein isolate (SPI) is widely used in the food industry. However, SPI-based
emulsion gels tend to aggregate and undergo oiling-off during freeze-thawing. In this study …

Abstract β-Carotene is widely used in food systems because of its biological activity;
however, β-carotene has poor chemical stability and low bioavailability. Thus, researchers …

Amidst the rising demand for protein and starch, polysaccharide-based microgel particles
(MPs) offer a sustainable solution as Pickering emulsion gel (PEG) stabilizer. β-glucans …

The cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate
(WPI) and pea protein isolate (PPI) with mass ratios of 10: 0, 7: 3, 5: 5, 3: 7, and 0: 10 were …

The study investigated the influence of gelatin (GE) content and the Hofmeister effect on the
physicochemical, rheological, and printing properties of high internal phase emulsion (HIPE) …

This study aimed to investigate the effect of the deacetylated konjac glucomannan (DKGM),
with varying degree of deacetylation (DD), on the physicochemical and structural properties …