ReviewGels (Basel, Switzerland)2026
Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application.
Review in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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4 authors.
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Abstract
Food-grade emulsion gels are increasingly being used to create food products with innovative properties and functional attributes. However, the rapid expansion of research in this area has outpaced the establishment of standardized methodologies, leading to challenges in reproducibility and cross-study comparability. This review addresses this critical gap by providing a comprehensive set of methodological guidelines for the reliable preparation, characterization, and evaluation of food-grade emulsion gels intended for gastrointestinal-targeted nutrient delivery. Initially, systematic approaches for emulsion gel preparation are reviewed, focusing on formulation parameters and processing conditions that dictate the structure and function of these products. A multi-scale framework for physicochemical characterization of emulsion gels is then presented, encompassing structural, rheological, mechanical, thermal, and fluid-holding properties. Guidelines for testing the performance of emulsion gels under simulated food matrix and storage conditions are then given, including methods to monitor bioactive degradation. Furthermore, best practices for evaluating the gastrointestinal behavior of emulsion gels using standardized in vitro digestion models, and subsequent biological evaluation using cell-based assays, animal models, and human trials are discussed. This review concludes that standardized fabrication, characterization, digestion, and reporting protocols are critical for improving reproducibility and comparability across studies and for advancing food-grade emulsion gels toward reliable functional food applications.
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