Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions

Use of soybean oil to modulate the gel properties of soybean protein isolation‐wheat gluten composite with or without CaCl2

“…This may be because the oil droplets or protein–oil compounds fill the cavity of the matrix structure and restrict the movement of water in the gel system, resulting in water retention 22 . Liao et al 41 . found that the addition of a small amount of oil bodies (< 30%) formed particle aggregates and an oil droplet embedding network architecture in whey protein gel, which was conducive to improving the integrity and WHC of the gel system.…”

“…The results showed that the oil droplets acted as active filler in the protein gel and enhanced its network structure. Liao et al 41 also found that the addition of a small amount of oil droplets could embed into the structure of protein gel network, fill the gel pores, and enhance the density and G' value of the gel system. In the absence of CaCl 2 , the addition of 1-2% oil increased the initial G', whereas 3% oil resulted in a serious decrease in the initial G'.…”

“…This may be because the oil droplets or protein-oil compounds fill the cavity of the matrix structure and restrict the movement of water in the gel system, resulting in water retention. 22 Liao et al 41 found that the addition of a small amount of oil bodies (< 30%) formed particle aggregates and an oil droplet embedding network architecture in whey protein gel, which was conducive to improving the integrity and WHC of the gel system. With further addition of soybean oil (> 3%), the content of protein-oil compounds increased, and the intermolecular distance of protein chains increased, which weakened the interaction between proteins and was not conducive to the formation of protein cross-linking and tight uniform gel network.…”

pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties

“…The protein electrostatic repulsion was enhanced after the modification treatment, which had a strong spatial site resistance effect [8] . Meanwhile, the interaction between the proteins at the oil droplet interface was enhanced, resulting in the formation of smaller aggregates [23] . With the increase of emulsion concentration, the emulsion particles in the gel become smaller and more uniformly distributed, with the optimal distribution of M−15.…”

“…The emulsion-filled gel samples were cut into very thin slices and labeled with Nile Blue and Nile Red for proteins and lipids, respectively. The samples were then placed in the center of the slides and carefully covered with coverslips and observed using a CLSM (Leica Microsystems, Heidelberg GmbH, Germany) [23] . Excitation wavelength: 633 nm for protein, 488 nm for oil.…”