{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T06:08:33Z","timestamp":1790662113116,"version":"4.1.0"},"reference-count":68,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T00:00:00Z","timestamp":1776556800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Research Council of Lithuania"},{"id":[{"id":"https:\/\/ror.org\/02gs16m83","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004504","name":"the Ministry of Education, Science and Sport of the Republic of Lithuania","doi-asserted-by":"publisher","award":["S-A-UEI-23-1"],"award-info":[{"award-number":["S-A-UEI-23-1"]}],"id":[{"id":"10.13039\/501100004504","id-type":"DOI","asserted-by":"publisher"}]},{"award":["S-A-UEI-23-1"],"award-info":[{"award-number":["S-A-UEI-23-1"]}],"id":[{"id":"https:\/\/ror.org\/0137z3b32","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>This study examined the structural, rheological, and digestive properties of plant-based emulsion-filled gels (EFGs) formulated for dysphagia-friendly nutrition. EFGs were created using a pea protein\u2013\u03ba-carrageenan (PP\u2013\u03ba-CAR) matrix that incorporated oil droplets stabilized by pea protein (EFG-PP), soy lecithin (EFG-PP\/LEC), or mono-\/diglycerides (EFG-PP\/MDG). All formulations met the International Dysphagia Diet Standardisation Initiative Level 6 requirements and showed improved viscoelastic properties compared to the hydrogel control. The interfacial composition determined how the oil droplets influenced the gel network, with droplets in EFG-PP and EFG-PP\/MDG contributing to greater reinforcement, whereas those in EFG-PP\/LEC resulted in a weaker and more deformable structure. Among the formulations, EFG-PP\/LEC demonstrated the most suitable properties for dysphagia management, including the lowest yield stress, softest texture, and highest protein hydrolysis (54%) and free fatty acid release (7.35 \u00b5mol\/mL). These effects were associated with weaker oil\u2013matrix interactions and greater enzymatic accessibility. The findings highlight the importance of interfacial design in tailoring EFG structure and digestibility for safe, energy-dense diets for individuals with dysphagia.<\/jats:p>","DOI":"10.3390\/gels12040342","type":"journal-article","created":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T08:24:23Z","timestamp":1776673463000},"page":"342","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1748-6636","authenticated-orcid":false,"given":"Ieva","family":"Bartkuvien\u0117","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Kaunas University of Technology, LT-50254 Kaunas, Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viktorija","family":"Eisinait\u0117","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Kaunas University of Technology, LT-50254 Kaunas, Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0195-0070","authenticated-orcid":false,"given":"Evren","family":"Golge","sequence":"additional","affiliation":[{"name":"Department of Nanotechnology Engineering, Sivas Cumhuriyet University, Sivas 58140, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4106-5535","authenticated-orcid":false,"given":"Vilma","family":"Petrikait\u0117","sequence":"additional","affiliation":[{"name":"Laboratory of Drug Targets Histopathology, Institute of Cardiology, Lithuanian University of Health Science, Sukil\u0117li\u0173 pr. 13, LT-50162 Kaunas, Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3107-6756","authenticated-orcid":false,"given":"Daiva","family":"Leskauskait\u0117","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Kaunas University of Technology, LT-50254 Kaunas, Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Fujiso, Y., Perrin, N., Van Der Giessen, J., Vrana, N.E., Neveu, F., and Woisard, V. (2018). Swall-E: A Robotic in-Vitro Simulation of Human Swallowing. PLoS ONE, 13.","DOI":"10.1371\/journal.pone.0208193"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1363","DOI":"10.1007\/s00405-025-09705-1","article-title":"Application of Three-Dimensional Printed Food for Patients with Dysphagia: A Scoping Review","volume":"283","author":"Niu","year":"2025","journal-title":"Eur. Arch. Otorhinolaryngol."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Lorenz, T., Iskandar, M.M., Baeghbali, V., Ngadi, M.O., and Kubow, S. (2022). 3D Food Printing Applications Related to Dysphagia: A Narrative Review. Foods, 11.","DOI":"10.3390\/foods11121789"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"106198","DOI":"10.1016\/j.foodhyd.2020.106198","article-title":"Rheological Characterization of Polysaccharide Thickeners Oriented for Dysphagia Management: Carboxymethylated Curdlan, Konjac Glucomannan and Their Mixtures Compared to Xanthan Gum","volume":"110","author":"Wei","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Lin, Y., Xu, C., Song, X., Tan, Q., and Lian, X. (2025). Construction of Risk Prediction Model for Dysphagia in Hospitalized Elderly Patients with Frailty. Front. Med., 12.","DOI":"10.3389\/fmed.2025.1659438"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"100460","DOI":"10.1016\/j.fufo.2024.100460","article-title":"Formulation and Characterisation of Protein-Rich Custard-like Soft Food Intended for the Elderly with Swallowing Difficulties","volume":"10","author":"Qin","year":"2024","journal-title":"Future Foods"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.foodhyd.2011.12.017","article-title":"Emulsion Gels: The Structuring of Soft Solids with Protein-Stabilized Oil Droplets","volume":"28","author":"Dickinson","year":"2012","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"116774","DOI":"10.1016\/j.foodres.2025.116774","article-title":"Polysaccharide Emulsion Gels for Dysphagia-Friendly Surimi-Based Diets: Development and Application","volume":"217","author":"Li","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"111605","DOI":"10.1016\/j.foodhyd.2025.111605","article-title":"Calcium Ion-Regulated Oil Body-Filled Pea Protein Isolate-Inulin Emulsion Gels for Dysphagia-Oriented Products","volume":"169","author":"Xu","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Yiu, C.C.-Y., Liang, S.W., Mukhtar, K., Kim, W., Wang, Y., and Selomulya, C. (2023). Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels, 9.","DOI":"10.3390\/gels9050366"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"137273","DOI":"10.1016\/j.ijbiomac.2024.137273","article-title":"A Comprehensive Review on Composition to Application of Pea Protein and Its Components","volume":"282","author":"An","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Harasym, J., Paro\u0144, O., and Pejcz, E. (2025). Pea Protein Isolates: From Extraction to Functionality. Molecules, 30.","DOI":"10.3390\/molecules30234650"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Huang, L., Ren, Y., Li, H., Zhang, Q., Wang, Y., Cao, J., and Liu, X. (2022). Create Fat Substitute From Soybean Protein Isolate\/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.843832"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"110421","DOI":"10.1016\/j.lwt.2020.110421","article-title":"Study on the Gel Properties, Interactions, and pH Stability of Pea Protein Isolate Emulsion Gels as Influenced by Inulin","volume":"137","author":"Xu","year":"2021","journal-title":"LWT"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Li, X., Chen, X., and Cheng, H. (2024). Impact of \u03ba-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods, 13.","DOI":"10.3390\/foods13030483"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Paleekui, P., Rattanamato, B., Kanha, N., Rakariyatham, K., Klangpetch, W., Osiriphun, S., and Laokuldilok, T. (2025). Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management. Gels, 11.","DOI":"10.3390\/gels11040303"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"110917","DOI":"10.1016\/j.lwt.2021.110917","article-title":"Mechanical, Thermal Stability and Microstructural Properties of Emulsion-Filled Gels: Effect of Sugar Beet Pectin\/Soy Protein Isolate Ratio","volume":"141","author":"Feng","year":"2021","journal-title":"LWT"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.tifs.2019.02.043","article-title":"An Overview on Preparation of Emulsion-Filled Gels and Emulsion Particulate Gels","volume":"86","author":"Farjami","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"126839","DOI":"10.1016\/j.ijbiomac.2023.126839","article-title":"Development and Characterization of Emulsion Gels Prepared via Gliadin-Based Colloidal Particles and Gellan Gum with Tunable Rheological Properties for 3D Printed Dysphagia Diet","volume":"253","author":"Hou","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"137927","DOI":"10.1016\/j.foodchem.2023.137927","article-title":"Fabrication and Characterization of Chitosan-Pectin Emulsion-Filled Hydrogel Prepared by Cold-Set Gelation to Improve Bioaccessibility of Lipophilic Bioactive Compounds","volume":"437","author":"Yu","year":"2024","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"e70015","DOI":"10.1002\/sfp2.70015","article-title":"Interfacial and Emulsifying Properties of Rapeseed Proteins Produced by Salt Extraction Combined with Ultrafiltration","volume":"3","author":"Zhang","year":"2025","journal-title":"Sustain. Food Proteins"},{"key":"ref_22","first-page":"e14157","article-title":"Lecithins: A Comprehensive Review of Their Properties and Their Use in Formulating Microemulsions","volume":"46","year":"2022","journal-title":"J. Food Biochem."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Hasenhuettl, G.L., and Hartel, R.W. (2019). Food Emulsifiers and Their Applications, Springer. [3rd ed.].","DOI":"10.1007\/978-3-030-29187-7"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.cis.2017.12.001","article-title":"Improving Emulsion Formation, Stability and Performance Using Mixed Emulsifiers: A Review","volume":"251","author":"McClements","year":"2018","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"112498","DOI":"10.1016\/j.lwt.2021.112498","article-title":"Effects of Emulsion Concentration on the Physicochemical Properties of Wheat Bran Arabinoxylan-Soy Protein Isolate Emulsion-Filled Gels Used as \u03b2-Carotene Carriers","volume":"153","author":"Lv","year":"2022","journal-title":"LWT"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"102907","DOI":"10.1016\/j.ifset.2021.102907","article-title":"Ultrasound-Assisted Production of Emulsion-Filled Pectin Hydrogels to Encapsulate Vitamin Complex: Impact of the Addition of Xylooligosaccharides, Ascorbic Acid and Supercritical CO2 Drying","volume":"76","author":"Mekala","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"111837","DOI":"10.1016\/j.foodres.2022.111837","article-title":"Soy Protein-Based Delivery Systems as Carriers of Trans-Resveratrol: Bioaccessibility Using Different in Vitro Digestion Models","volume":"161","author":"Cunha","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"107427","DOI":"10.1016\/j.foodhyd.2021.107427","article-title":"Fractionation Methods Affect the Gelling Properties of Pea Proteins in Emulsion-Filled Gels","volume":"125","author":"Kornet","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"111738","DOI":"10.1016\/j.foodhyd.2025.111738","article-title":"One Stone, Two Birds: Preparation of Nutritionally Fortified and Easy-to-Swallow 3D Printed Pea Protein Gel Based on High Internal Phase Emulsions","volume":"171","author":"Liang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"135296","DOI":"10.1016\/j.ijbiomac.2024.135296","article-title":"Fabrication, Digestion Behavior and \u03b2-Carotene Bioaccessibility of Emulsion-Filled Double-Network Gel: Effect of Corn Fiber Gum\/Soy Protein Isolate Ratio and Surfactant Types","volume":"279","author":"Yan","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"6598","DOI":"10.1111\/ijfs.17413","article-title":"Modulation of Pea Protein Isolate Hydrogels by Adding Kappa-carrageenan: Gelling Properties and Formation Mechanism","volume":"59","year":"2024","journal-title":"Int. J. Food Sci. Tech."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.foodhyd.2019.05.021","article-title":"Strategies to Control and Inhibit the Flocculation of Protein-Stabilized Oil-in-Water Emulsions","volume":"96","author":"Dickinson","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"108485","DOI":"10.1016\/j.foodhyd.2023.108485","article-title":"Stability and Viscoelastic Properties of Mixed Lupin-Whey Protein at Oil-Water Interfaces Depend on Mixing Sequence","volume":"138","author":"Grasberger","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.jfoodeng.2018.07.016","article-title":"Effect of Mono- and Diglycerides on Physical Properties and Stability of a Protein-Stabilised Oil-in-Water Emulsion","volume":"240","author":"Loi","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.ifset.2018.03.015","article-title":"Modulation of the Emulsifying Properties of Pea Globulin Soluble Aggregates by Dynamic High-Pressure Fluidization","volume":"47","author":"Oliete","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"105372","DOI":"10.1016\/j.foodhyd.2019.105372","article-title":"Roles of Additional Emulsifiers in the Structures of Emulsion Gels and Stability of Vitamin E","volume":"99","author":"Chen","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"100509","DOI":"10.1016\/j.fochx.2022.100509","article-title":"Structure, Rheology, and Functionality of Emulsion-Filled Gels: Effect of Various Oil Body Concentrations and Interfacial Compositions","volume":"16","author":"Liao","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.foodres.2011.11.029","article-title":"Effect of Organogelator and Fat Source on Rheological Properties of Olive Oil-Based Organogels","volume":"46","author":"Lupi","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.lwt.2017.07.063","article-title":"Rheological and Mechanical Characterization of Curcumin-Loaded Emulsion-Filled Gels Produced with Whey Protein Isolate and Xanthan Gum","volume":"86","author":"Souki","year":"2017","journal-title":"LWT"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"6466","DOI":"10.1021\/acs.jafc.9b01156","article-title":"Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of \u03b2-Carotene","volume":"67","author":"Lu","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"8648","DOI":"10.1039\/D0FO01728K","article-title":"Bolus Rheology and Ease of Swallowing of Particulated Semi-Solid Foods as Evaluated by an Elderly Panel","volume":"11","author":"Mihnea","year":"2020","journal-title":"Food Funct."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Kobata, K., Zhang, Z., and McClements, D.J. (2023). Creation of Next-Generation Plant-Based Seafood Using Emulsion Gel Technology: Omega-3-Enriched Sea Foie Gras Analogs. Colloids Interfaces, 7.","DOI":"10.3390\/colloids7040065"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"109347","DOI":"10.1016\/j.foodhyd.2023.109347","article-title":"Rheology and 3D Printing Characteristics of Heat-Inducible Pea Protein-Carrageenan-Glycyrrhizic Acid Emulsions as Edible Inks","volume":"147","author":"Lin","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Liu, Z., Bhandari, B., Guo, C., Zheng, W., Cao, S., Lu, H., Mo, H., and Li, H. (2021). 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet. Foods, 10.","DOI":"10.3390\/foods10092189"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"2941","DOI":"10.1111\/1541-4337.12745","article-title":"Understanding the Oral Processing of Solid Foods: Insights from Food Structure","volume":"20","author":"Guo","year":"2021","journal-title":"Comp. Rev. Food Sci. Food Safe"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"106413","DOI":"10.1016\/j.foodhyd.2020.106413","article-title":"Effect of the Addition of Hydrocolloids on Beef Texture: Targeted to the Needs of People with Dysphagia","volume":"113","author":"Pematilleke","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Wong, M.C., Chan, K.M.K., Wong, T.T., Tang, H.W., Chung, H.Y., and Kwan, H.S. (2023). Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline. Foods, 12.","DOI":"10.3390\/foods12203765"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1007\/s11483-020-09646-8","article-title":"Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels","volume":"15","author":"Zhang","year":"2020","journal-title":"Food Biophys."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"116213","DOI":"10.1016\/j.foodres.2025.116213","article-title":"Micronutrient Supplemented Dysphagia Food: Rheology and \u03b2-Carotene Delivery of 3D Printing Egg Yolk-Carboxymethyl Cellulose Emulsion Gels","volume":"208","author":"Hou","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"100477","DOI":"10.1016\/j.fbio.2019.100477","article-title":"Instrumental Characterization of Banana Dessert Gels for the Elderly with Dysphagia","volume":"32","author":"Suebsaen","year":"2019","journal-title":"Food Biosci."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Wang, X., Rong, L., Shen, M., Yu, Q., Chen, Y., Li, J., and Xie, J. (2023). Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials. Foods, 12.","DOI":"10.3390\/foods12122287"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"108184","DOI":"10.1016\/j.foodhyd.2022.108184","article-title":"Investigation of 3D Printing of Apple and Edible Rose Blends as a Dysphagia Food","volume":"135","author":"Qiu","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1007\/s00455-016-9758-y","article-title":"Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework","volume":"32","author":"Cichero","year":"2017","journal-title":"Dysphagia"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"638","DOI":"10.1111\/jtxs.12611","article-title":"Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food","volume":"52","author":"Pure","year":"2021","journal-title":"J. Texture Stud."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"6919","DOI":"10.1080\/10408398.2025.2453096","article-title":"Digestion of Food Proteins: The Role of Pepsin","volume":"65","author":"Yang","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"3779","DOI":"10.1039\/D2FO03526J","article-title":"Influence and Effect Mechanism of Filler Type on the Physicochemical Properties, Microbial Numbers, and Digestibility of Ovalbumin Emulsion Gels during Storage","volume":"14","author":"Li","year":"2023","journal-title":"Food Funct."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Chen, J., Li, Q., Du, R., Yu, X., Wan, Z., and Yang, X. (2022). Thermoresponsive Dual-Structured Gel Emulsions Stabilized by Glycyrrhizic Acid Nanofibrils in Combination with Monoglyceride Crystals. Molecules, 27.","DOI":"10.3390\/molecules27196542"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"1214","DOI":"10.1039\/c3sm52758a","article-title":"Effect of Gel Structure on the Gastric Digestion of Whey Protein Emulsion Gels","volume":"10","author":"Guo","year":"2014","journal-title":"Soft Matter"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"100473","DOI":"10.1016\/j.crfs.2023.100473","article-title":"Digestion Behaviour of Capsaicinoid-Loaded Emulsion Gels and Bioaccessibility of Capsaicinoids: Effect of Emulsifier Type","volume":"6","author":"Luo","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.cis.2011.02.004","article-title":"Interfacial & Colloidal Aspects of Lipid Digestion","volume":"165","author":"Wilde","year":"2011","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"5927","DOI":"10.1039\/D1FO00653C","article-title":"Physicochemical Properties and Digestive Kinetics of Whey Protein Gels Filled with Potato and Whey Protein Mixture Emulsified Oil Droplets: Effect of Protein Ratios","volume":"12","author":"Mao","year":"2021","journal-title":"Food Funct."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"100121","DOI":"10.1016\/j.fhfh.2023.100121","article-title":"\u03b2-Lactoglobulin Peptides Originating during in Vitro Digestion Improve the Bioaccesibility of Healthy Oils Emulsions by Forming Mixed Bile Salts Micelles with Enhanced Capacity to Solubilize Lipolysis Products","volume":"3","author":"Naso","year":"2023","journal-title":"Food Hydrocoll. Health"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"106897","DOI":"10.1016\/j.foodhyd.2021.106897","article-title":"Structural Characteristics of Gluconic Acid \u03b4-Lactone Induced Casein Gels as Regulated by Gellan Gum Incorporation","volume":"120","author":"Li","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"103136","DOI":"10.1016\/j.ifset.2022.103136","article-title":"Behavior of Mixed Pea-Whey Protein at Interfaces and in Bulk Oil-in-Water Emulsions","volume":"81","author":"Grasberger","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"100552","DOI":"10.1016\/j.crfs.2023.100552","article-title":"Rheological Properties of Dry-Fractionated Mung Bean Protein and Structural, Textural, and Rheological Evaluation of Meat Analogues Produced by High-Moisture Extrusion Cooking","volume":"7","author":"Opaluwa","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"110265","DOI":"10.1016\/j.foodhyd.2024.110265","article-title":"Tailoring Oleogel-in-Hydrogel Pickering Emulsion Fluid Gels as an Oral Delivery System for Different Levels of Dysphagia: From Microstructure to Rheological Properties","volume":"156","author":"Yu","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST Static in Vitro Simulation of Gastrointestinal Food Digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1016\/j.idairyj.2004.03.006","article-title":"Proteases and Protein Degradation in Milk from Cows Infected with Streptococcus Uberis","volume":"14","author":"Larsen","year":"2004","journal-title":"Int. Dairy J."}],"container-title":["Gels"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/4\/342\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T09:14:14Z","timestamp":1776676454000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/4\/342"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4,19]]},"references-count":68,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2026,4]]}},"alternative-id":["gels12040342"],"URL":"https:\/\/doi.org\/10.3390\/gels12040342","relation":{},"ISSN":["2310-2861"],"issn-type":[{"value":"2310-2861","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4,19]]}}}