{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:34:06Z","timestamp":1793082846167,"version":"4.5.0"},"reference-count":43,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["No. 32360597"],"award-info":[{"award-number":["No. 32360597"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Emulsion gels are widely used in the food industry, yet precise control of their gelation and structural characteristics remains challenging. Micellar casein (MC) forms emulsion gels via shear\u2010induced jamming transition, whereas its critical gelation rules and intermolecular mechanisms are unclear. This work established jamming gelation criteria for MC\u2010based emulsion gels. Emulsion gels were fabricated by one\u2010step homogenization at oil fractions of 0.65\u20130.75 with 1%\u20138% MC; stronger shear was needed at lower oil fractions. Gel\u2010like structures formed across various MC concentrations, yet long\u2010term stability strongly depended on concentration, and 5%\u20136% MC yielded uniform jammed droplet networks with optimal storage stability. Subsequently, negatively charged pectin (P) and positively charged chitosan oligosaccharide (CO) were utilized to tailor gel properties through opposite electrostatic interactions. Two preparation routes for emulsion gels were adopted: one\u2010step homogenization after premixing P\/CO with MC, and two\u2010step homogenization where P\/CO was incorporated into pre\u2010formed MC\u2010based gels. Both polysaccharides greatly enhanced the storage, pH and thermal stability of 4% MC gels, extending shelf life beyond 240 days. P\u2013MC systems relied mainly on electrostatic repulsion and synergistic hydrogen bonding, whereas CO\u2013MC gels were dominated by electrostatic attraction to thicken interfacial films and raise viscoelasticity. The one\u2010step method suited MC\u2010only and P\u2013MC emulsion gels, whereas two\u2010step preparation optimized CO\u2013MC gel's microstructure and rheology. This study elucidates MC jamming gelation thresholds and two oppositely charged polysaccharides modulation mechanisms, offering references for designing high\u2010performance food\u2010grade emulsion gels.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The established jamming gelation criteria and electrostatic modulation by pectin or chitosan oligosaccharide can guide scalable production of micellar casein emulsion gels in food manufacturing. Selective use of the two polysaccharides together with matched preparation procedures enables tailored gel microstructure, rheology and environmental stability. This research provides feasible technical strategies for the development of high\u2010stability and performance\u2010tunable emulsion gels.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71557","type":"journal-article","created":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T03:15:48Z","timestamp":1791602148000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Micellar Casein\u2010Based Emulsion Gels: Characteristics and Property Regulation by Pectin\/Chitosan Oligosaccharide"],"prefix":"10.1111","volume":"91","author":[{"given":"Wei","family":"Ji","sequence":"first","affiliation":[{"name":"College of Science Gansu Agricultural University  Lanzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9491-3385","authenticated-orcid":false,"given":"Min","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Science Gansu 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