ArticleGels (Basel, Switzerland)2026
In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.
Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The trial behind it
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Who cites it
2 citing papers in PubMed.
- Formulation of Emulsion Gels Stabilized by Soy Protein Isolate and Gellan Gum Conjugates for 3D Printing and β-Carotene Encapsulation Applications.Journal of microbiology and biotechnology · 2026Article
- Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
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-κ-carrageenan (PP-κ-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 µmol/mL). These effects were associated with weaker oil-matrix 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.
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Registered trials
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