“…Several studies have described the rheological behavior of specific fractions of zein such as α- and γ-zein dispersions, obtained after the purification of the protein [ 17 , 18 , 19 ], and different materials such as glycerol, β-carotene, acrylic acid, propylene glycol alginate, tannic acid, pea protein, citric acid and acetic anhydride were added to modulate the gelling features of zein [ 20 , 21 , 22 , 23 , 24 , 25 ]. However, our research team recently used commercial zein, at a considerably lower cost than that of the purified form, to prepare gels (up to 20% w / v of protein) without any chemical refinement or the addition of gelling agents; for the first time, the characterization of zein gels was performed under static and dynamic conditions [ 26 ]. During the phases of characterization of a formulation, the effects of the compound(s) to be entrapped on the characteristics of the system need to be evaluated; for this reason, different molecules were added to the zein gels in order to investigate their impact on the features of these protein systems.…”