Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics

Abstract

Paper summary generated by OpenAI: This study presents the fabrication of a novel water-in-oil-in-gel emulsion gel utilizing pH-sensitive materials. The research explores the influence of various formulation parameters on the stability and texture of the emulsion gel. Through systematic experimentation, the authors demonstrate that the pH-responsive behavior significantly enhances the gel’s properties, making it suitable for diverse food applications. The findings indicate that the developed emulsion gel exhibits improved stability and sensory attributes, paving the way for innovative food product formulations.