Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed provide excellent protection for substances. context constructing carriers proteins frequently employed emulsifiers or gelling agents emulsions protein gels. However, emulsion when is used an emulsifier stabilize oil/water interface, properties can also a great influence on functionality Therefore, this paper aims focus role proteins’ emulsifying providing comprehensive review formation modification protein-based gels build high-quality gel systems, thereby improving stability bioavailability embedded