{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T11:45:32Z","timestamp":1785930332047,"version":"3.56.0"},"reference-count":34,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T00:00:00Z","timestamp":1785888000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>This study evaluates the network-forming and gelation capabilities of quinoa protein (QP) nanocomplexes formed with alginate (QP\u2013Al) and chitosan (QP\u2013C) for the development of structured food emulsion gels and their application in reduced-fat food dressings. Rheological and nanometric characterisation revealed that QP\u2013C complexes exhibited strong shear-thinning behaviour and particle-size instability with increasing concentration, indicating the breakdown of an organised internal network at rest. Conversely, QP\u2013Al showed Newtonian behaviour, smaller particle sizes (~100\u2013250 nm) and high surface charge stability. Upon oil incorporation, the chitosan-based systems underwent an abrupt, concentration-dependent transition from a liquid-like state to a solid-like gel network between 1.2% and 1.6% w\/v chitosan. The EQP\u2013C8 gel network exhibited severe structural fragility, degrading into a purely viscous fluid over 28 days. Conversely, the alginate-based system (EQP\u2013AL8) formed a weak physical hydrogel network characterised by a progressive build-up of structure that resisted creaming and maintained structural integrity across temperature changes. EQP\u2013AL8 was successfully used to develop a plant-based, reduced-fat dressing with high organoleptic acceptance; 98% of participants were willing to purchase the product. These findings demonstrate that QP\u2013AL8 provides a clean-label technological path to designing tunable, highly stable food emulsion gels.<\/jats:p>","DOI":"10.3390\/gels12080699","type":"journal-article","created":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T10:41:42Z","timestamp":1785926502000},"page":"699","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Soluble Chenopodin\u2013Alginate and Chenopodin\u2013Chitosan Nanocomplexes as Building Blocks for Food Emulsion Gels"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-5242-1517","authenticated-orcid":false,"given":"Tatiana Isabel","family":"Romo","sequence":"first","affiliation":[{"name":"Departamento de Ciencia de Alimentos y Tecnolog\u00eda Qu\u00edmica, Facultad de Ciencias Qu\u00edmicas y Farmac\u00e9uticas, Universidad de Chile, Santiago 8380494, Chile"},{"name":"Facultad de Ciencias de la Salud, Universidad Tecnol\u00f3gica Empresarial de Guayaquil (UTEG), Guayaquil 090616, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1544-5745","authenticated-orcid":false,"given":"Gonzalo G.","family":"Palazolo","sequence":"additional","affiliation":[{"name":"Laboratorio de Investigaci\u00f3n en Funcionalidad y Tecnolog\u00eda de Alimentos, Departamento de Ciencia y Tecnolog\u00eda, Universidad Nacional de Quilmes, Buenos Aires B1876BXD, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jorge R.","family":"Wagner","sequence":"additional","affiliation":[{"name":"Laboratorio de Investigaci\u00f3n en Funcionalidad y Tecnolog\u00eda de Alimentos, Departamento de Ciencia y Tecnolog\u00eda, Universidad Nacional de Quilmes, Buenos Aires B1876BXD, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3001-4038","authenticated-orcid":false,"given":"Lilian","family":"Abugoch","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia de Alimentos y Tecnolog\u00eda Qu\u00edmica, Facultad de Ciencias Qu\u00edmicas y Farmac\u00e9uticas, Universidad de Chile, Santiago 8380494, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristian","family":"Tapia","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia de Alimentos y Tecnolog\u00eda Qu\u00edmica, Facultad de Ciencias Qu\u00edmicas y Farmac\u00e9uticas, Universidad de Chile, Santiago 8380494, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,5]]},"reference":[{"key":"ref_1","first-page":"507","article-title":"Plant-based food and protein trend from a business perspective: Markets, consumers, and the role of innovation","volume":"108","author":"Gantriis","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4049","DOI":"10.1111\/1541-4337.12771","article-title":"The science of plant-based foods: Constructing next-generation meat, dairy, and egg alternatives","volume":"20","author":"McClements","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Kyriakopoulou, K., Dekkers, B., and van der Goot, A.J. (2019). Plant-based meat analogues. Sustainable Meat Production and Processing, Academic Press.","DOI":"10.1016\/B978-0-12-814874-7.00006-7"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"4745","DOI":"10.1021\/jf703689u","article-title":"Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium quinoa Willd) Protein Isolates","volume":"56","author":"Abugoch","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"145204","DOI":"10.1016\/j.foodchem.2025.145204","article-title":"Quinoa protein-based emulsifiers: Mechanisms, influencing factors, modification techniques and applications","volume":"491","author":"Qu","year":"2025","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"572","DOI":"10.1016\/j.foodhyd.2017.12.003","article-title":"Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential","volume":"79","author":"Ravindran","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.colsurfa.2012.09.051","article-title":"The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique","volume":"440","author":"Chuah","year":"2014","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"ref_8","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_9","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.jfoodeng.2018.08.031","article-title":"Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o\/w emulsions containing xanthan gum","volume":"242","author":"Sriprablom","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"115334","DOI":"10.1016\/j.carbpol.2019.115334","article-title":"Soluble complexes between chenopodins and alginate\/chitosan: Intermolecular interactions and structural-physicochemical properties","volume":"227","author":"Romo","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1007\/s11483-022-09720-3","article-title":"Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels","volume":"17","author":"Patole","year":"2022","journal-title":"Food Biophys."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"659","DOI":"10.1016\/j.foodhyd.2010.03.009","article-title":"Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions","volume":"24","author":"Calero","year":"2010","journal-title":"Food Hydrocoll."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/0260-8774(95)00068-2","article-title":"Rheological behaviour of aqueous dispersions of algal sodium alginates","volume":"28","author":"Mancini","year":"1996","journal-title":"J. Food Eng."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.foodhyd.2007.05.019","article-title":"Rheology and droplet size distribution of emulsions stabilized by crayfish flour","volume":"22","author":"Romero","year":"2008","journal-title":"Food Hydrocoll."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.foodhyd.2005.03.005","article-title":"\u03b2-Glucan prepared from spent brewer\u2019s yeast as a fat replacer in mayonnaise","volume":"20","author":"Worrasinchai","year":"2006","journal-title":"Food Hydrocoll."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.jfoodeng.2009.10.017","article-title":"Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent","volume":"97","author":"Laca","year":"2010","journal-title":"J. Food Eng."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1016\/j.foodhyd.2004.04.003","article-title":"Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal \u03b2-glucans of varying molecular size","volume":"18","author":"Kontogiorgos","year":"2004","journal-title":"Food Hydrocoll."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Brownlee, I.A., Seal, C.J., Wilcox, M., Dettmar, P.W., and Pearson, J.P. (2009). Applications of Alginates in Food, Spring.","DOI":"10.1007\/978-3-540-92679-5_9"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.foodhyd.2012.12.015","article-title":"Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism","volume":"34","author":"Day","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Downing, D.L. (1996). Mayonnaise and Salad Dressing Products. A Complete Course in Canning and Related Processes, Woodhead Publishing.","DOI":"10.1533\/9781845696214.443"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2016.01.026","article-title":"A \u201creduced-pressure distillation\u201d method to prepare zein-based fat analogue for application in mayonnaise formulation","volume":"182","author":"Gu","year":"2016","journal-title":"J. Food Eng."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"139","DOI":"10.17576\/jsm-2017-4601-18","article-title":"The nutritional composition of mayonnaise and salad dressing in the Malaysian market","volume":"46","author":"Rashed","year":"2017","journal-title":"Sains Malays."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.foodhyd.2014.11.007","article-title":"One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise","volume":"45","author":"Wang","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_24","unstructured":"(2019). Reglamento Sanitario De Los Alimentos, Ministerio de Salud de Chile."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"4373","DOI":"10.1002\/jps.24617","article-title":"Spray Freeze-Drying as an Alternative to the Ionic Gelation Method to Produce Chitosan and Alginate Nano-Particles Targeted to the Colon","volume":"104","author":"Gamboa","year":"2015","journal-title":"J. Pharm. Sci."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Boland, M., and Singh, H. (2020). Milk proteins: An overview. Milk Proteins: From Expression to Food, Academic Press. [3rd ed.].","DOI":"10.1016\/B978-0-12-815251-5.00021-9"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1016\/j.foodres.2012.06.011","article-title":"Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules","volume":"48","author":"Chung","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Phillips, G.O., and Williams, P.A. (2009). Hydrocolloids and emulsion stability. Handbook of Hydrocolloids, Woodhead Publishing. [2nd ed.].","DOI":"10.1533\/9781845695873"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.biombioe.2012.03.007","article-title":"Temperature dependence of density and viscosity of vegetable oils","volume":"42","author":"Esteban","year":"2012","journal-title":"Biomass Bioenergy"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.foodchem.2010.10.072","article-title":"Application of oat dextrine for fat substitute in mayonnaise","volume":"126","author":"Shen","year":"2011","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1016\/j.foodhyd.2018.08.024","article-title":"Characterization of prebiotic emulsions stabilized by inulin and \u03b2-lactoglobulin","volume":"87","author":"Bengoechea","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1016\/S0039-9140(99)00129-0","article-title":"TURBISCAN MA 2000: Multiple light scattering measurement for concentrated emulsion and suspension instability analysis","volume":"50","author":"Mengual","year":"1999","journal-title":"Talanta"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.foodhyd.2013.06.010","article-title":"Application of micronized konjac gel for fat analogue in mayonnaise","volume":"35","author":"Li","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"946","DOI":"10.1016\/j.lwt.2006.11.007","article-title":"Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics","volume":"40","author":"Liu","year":"2007","journal-title":"LWT-Food Sci. Technol."}],"container-title":["Gels"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/8\/699\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T11:00:27Z","timestamp":1785927627000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/8\/699"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,5]]},"references-count":34,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["gels12080699"],"URL":"https:\/\/doi.org\/10.3390\/gels12080699","relation":{},"ISSN":["2310-2861"],"issn-type":[{"value":"2310-2861","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,5]]}}}