The exceptional network assembly of natural polysaccharides/proteins-based hydrogels
offers favorable biological characteristics and tunable physical properties making them ideal …

Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

Soy protein isolate (SPI) emulsion gel inks with polysaccharides of guar gum (GG) or
xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated …

Frozen storage of 3D printing inks could increase their shelf life. We improved freeze-thaw
stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar …

Ionically conductive hydrogels can be used to produce wearable devices because of their
mechanical flexibility and intelligent sensing. However, utilizing petrochemical or synthetic …

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 …

Hydrogels are widely used in the food industry due to their desirable physicochemical and
functional attributes. The combination of two or more biopolymers can be used to formulate …

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 …

Abstract Quercetin (Que), a health-promoting polyphenol, has limited applicability in food
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …

This study investigated the interfacial behavior of phosphorylated perilla protein isolate
(LZPI) and tea saponin (TS) as co-stabilizers in high internal phase emulsions (HIPEs), and …