ReviewFoods (Basel, Switzerland)2023
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed.
- Protein-lipid interactions in food matrices and their roles in gastrointestinal lipid digestion.Food chemistry: X · 2026Review
- Protein-polysaccharide conjugation in food systems: Design principles, material and processing constraints, and functional outcomes.Food chemistry: X · 2026Review
- Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality.Journal of food science · 2026Review
- Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application.Gels (Basel, Switzerland) · 2026Review
- Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications.Food chemistry: X · 2026Article
- Strategies to reduce cholesterol content in poultry eggs: an overview.Tropical animal health and production · 2026Review
- Effect of Hyaluronic Acid Content on Functional Properties, Antioxidant Activity, and In Vitro Digestion of Food-Grade Furcellaran Hydrogels and Emulgels.Materials (Basel, Switzerland) · 2025Article
- Integration of Nonlinear Rheology and CFD Simulation to Elucidate the Influence of Saturated Oil on Soy Protein Concentrate Behavior During High-Moisture Extrusion.Gels (Basel, Switzerland) · 2025Article
- Development and Characterization of Meat-Based Pasta Enriched with Apple and Sugar Beet Fibers.Foods (Basel, Switzerland) · 2025Article
- Organic Fusion of Molecular Simulation and Wet-Lab Validation: A Promising High-Throughput Strategy for Screening Bioactive Food Peptides.Foods (Basel, Switzerland) · 2025Review
- Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs.Food science and biotechnology · 2025Article
- Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours.Molecules (Basel, Switzerland) · 2025Article
- Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions.Foods (Basel, Switzerland) · 2025Article
- Optimization of Black Garlic Protein Extraction Process and Exploration of Its Properties and Functions with Enzymatic Hydrolysis Products.Molecules (Basel, Switzerland) · 2024Article
- Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry.Food chemistry: X · 2024Review
- Impact of κ-Carrageenan on the Freshwater Mussel (Gels (Basel, Switzerland) · 2024Article
- Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application.Foods (Basel, Switzerland) · 2024Review
- Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up.Ultrasonics sonochemistry · 2024Review
- Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear.Heliyon · 2024Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
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 bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.