Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

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Vitamin D: Classic and Novel Actions

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An overview on preparation of emulsion-filled gels and emulsion particulate gels

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Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence

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Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

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A review of recent progress on high internal-phase Pickering emulsions in food science

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A critical review on interplay between dietary fibers and gut microbiota

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Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

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Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

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Nutrigenomics of Vitamin D

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Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures

Chen, Q., Wu, Y., Cao, L., Zhao, Y., Xiang, H., Lin, H., & Wang, Y. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140742 · Cited by 53

Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods

Faruq, A. A., Farahnaky, A., Torley, P. J., Buckow, R., Eri, R. D., & Majzoobi, M. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110880 · Cited by 46

Carboxymethyl chitosan/oxidized sodium alginate self-healing emulsion gels with enhanced physical stability

Zhang, B., Mai, H., Liang, X., Liu, Y., & Huang, W. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111336 · Cited by 36

Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future Perspectives

Huang, Y., Li, C., & McClements, D. J. (2025) · Gels · doi:10.3390/gels11080641 · Cited by 29

β-Cyclodextrin/resistant dextrin induced disparate gelling behaviors of high-protein liquid systems

Zhang, J., Zhu, R., Zou, B., Zheng, X., Zhang, R., Na, X., Xu, X., Du, M., & Wu, C. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.123442 · Cited by 24

Stability, bioaccessibility and bioavailability of vitamins in different delivery systems.

Erem, E., Ozkan, G., Şahin-Yeşilçubuk, N., & Kilic-Akyilmaz, M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145452 · Cited by 21

Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure

Zhou, L., Zając, M., Tao, Y., Lou, A., Quan, W., Fan, X., Zhang, W., Luo, J., & Shen, Q. W. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70342 · Cited by 19

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17

Double cross-linked emulsion gels stabilized by flaxseed protein and chitosan: Effects of CaCO3 content on gel properties, stability and curcumin digestive characteristics.

Wang, Y.-S., Ding, M.-Y., Chen, Y., Hu, X.-T., Zhang, Y.-X., Fang, Z., & Chen, H.-H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143503 · Cited by 16

Characterizations of emulsions and emulsion gels stabilized by thermally formed bitter almond gum-soybean protein isolate conjugates.

Famouri, M., Hosseini, E., Sabzchehreh, Z., Izadi, L., & Ghanbarian, F. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145823 · Cited by 15

Accelerated gelation and strengthened network formation in whey-pea binary protein systems via linear or branched β-glucans

Zou, B., Zheng, X., Sun, R., Na, X., Du, M., & Wu, C. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124559 · Cited by 15

Bigel Matrix Loaded with Probiotic Bacteria and Prebiotic Dietary Fibers from Berry Pomace Suitable for the Development of Probiotic Butter Spread Product

Tamašauskaitė, L., Minelgaitė, V., Šipailienė, A., Vinauskienė, R., Eisinaitė, V., & Leskauskaitė, D. (2024) · Gels · doi:10.3390/gels10050349 · Cited by 14

Development of soybean protein-based bioactive substances delivery systems: A systematic overview based on recent researches

Liu, Y., Dong, F., Zhou, L., Zhao, Q., & Zhang, S. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.137998 · Cited by 13

Water-insoluble citrus fiber enhances the textural properties and water-holding capacity of thermally generated kappa-carrageenan gels via skeletal reinforcement

Wu, X., Zhang, Z., Zhang, Z., Liu, H., Liu, G., Yu, B., Zhao, H., Tao, H., & Cui, B. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111263 · Cited by 12

Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles

Chóez-Guaranda, I. A., Mosi-Roa, Y., Chacón-Fuentes, M., Garrido‐Miranda, K. A., Opazo‐Navarrete, M., Coronel-León, J., & Burgos‐Díaz, C. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101027 · Cited by 12

The effects of three physical modifications on the structural and functional characteristics of soluble dietary fibers: comparison among ultrasound, ball milling and cold plasma treatments

Shi, Y., Liu, C., Li, W., Min, F., Cao, J., Cao, R., Li, M., Liu, X., & Sun, L. (2025) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2025.107514 · Cited by 9

Insight into the interaction between starch and guest molecules for quality improvement of buckwheat wantuo through extrusion and blending

Sun, Y., Ma, H., Xia, R., Wu, D., Wang, Y., Cheng, W., Wang, Z., Xia, X., Yang, P., & Tang, X.-Z. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.142429 · Cited by 8

Fabricating the polysaccharides-based Micro-particles co-encapsulating the hydrophilic-hydrophobic vitamins (B9 and D3) using spray-dried pickering double emulsions: Assessment of multilayered microcapsules structure, retention stability, encapsulation efficiency, and in vitro release

Ramzan, R., Muhammad, Z., Khalid, N., Xue, Z., Shi, F., Sameen, A., Dong, Y., Song, L., & Chen, A. (2025) · Journal of Molecular Liquids · doi:10.1016/j.molliq.2025.127753 · Cited by 8

Effect of cinnamaldehyde on rheological, physicochemical, and structural properties of mung bean protein/low methoxyl pectin-based emulsion gels as a delivery system of vitamin D3 for dysphagia

Goo, M., Han, A., & Chang, Y. H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146540 · Cited by 7

Characterization of soybean lipophilic protein gel catalyzed by Transglutaminase/Genipin: Focusing on pH-ultrasonication modification and vitamin E/quercetin Co-encapsulation

Teng, F., Wu, X., Liu, Y., Li, L., & Geng, M. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106635 · Cited by 6

Regulation of pea protein/hydrolyzed rice glutelin fibril-sanxan emulsion gels using interfacial assembly strategies: One- and two-step methods

Xu, X., Shan, Y., Duan, R., Kong, Z., Dai, L., Wang, Y., Sun, Q., McClements, D. J., & Cheng, Y. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.146470 · Cited by 6

Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism

Geng, L., Liang, J. L., Wang, D., Huang, W., Fu, H., Tertulliano, M. I. E., Aabideen, M. Z. U., Zhou, W., Calombe, Q. S. J., & Shafique, A. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102347 · Cited by 6

Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels

Zhang, H., Jiang, Q., Li, J., Sun, Y., Zhang, R., Zhang, L., & Zhang, H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.134579 · Cited by 6

Recent advances in plant protein-stabilised emulsion systems encapsulated with bioactive compounds

Zheng, Y., Ma, X., Xiang, F., Zhang, X., Hu, H., Xiao, T., Cui, S., Adhikari, B., Wang, Q., & Shi, A. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149630 · Cited by 5

Food-grade gel systems as emerging platforms in sports nutrition: Structure, applications, challenges, and future directions

Fan, C., Guo, R., Liu, J., Yang, J., Zhang, L., Cui, Y., & Wang, W. (2025) · Food Hydrocolloids for Health · doi:10.1016/j.fhfh.2025.100263 · Cited by 5

Porous Gelatin Methacrylate Gel Engineered by Freeze-Ultraviolet Promotes Osteogenesis and Angiogenesis

Wang, H., Li, J., Qin, R., Guo, F., Wang, R., Bian, Y., Chen, H., Yuan, H., Pan, Y., Jin, J., et al. (2024) · ACS Biomaterials Science & Engineering · doi:10.1021/acsbiomaterials.4c00269 · Cited by 5

Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties

Ma, F., Zhang, Q., Li, Y., Cao, Q., Li, X., Xie, D., Ma, H., Zhang, B., Li, X., Wan, G., et al. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.140239 · Cited by 5

Application and research progress of dietary fiber-based fat substitutes in food systems

He, Q., Li, X., Liu, C., Liu, Z., Zhou, S., Li, Y., & Ma, T. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117876 · Cited by 5

Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processing

Zou, B., Zhang, J., Zheng, X., Na, X., Du, M., & Wu, C. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117726 · Cited by 3

Dietary fiber emulsifiers: Performance modulation, stabilization mechanisms, multiscale characterization, and emerging frontiers

Li, X., & Xianyu, Y. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105598 · Cited by 3

Application of whey protein-guar gum binary emulsion gels as fat replacer and delivery system for vitamin D₃ in low-fat yogurt

Mozafarpour, R., Najafi, M. N., & Mohebbi, M. (2026) · Food Hydrocolloids for Health · doi:10.1016/j.fhfh.2026.100270 · Cited by 3

Development of heat-stable emulsion gels based on soy protein isolate-xanthan gum complex: structural characteristics and stability evaluation

Niu, C., Zhang, H., Tan, Y.-T., Bao, Z., & Li, D.-M. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112718 · Cited by 2

Soy Protein Isolate-Stachyose Emulsion Gel for the Delivery of Vitamin D3: Effect on the Humoral Immune Response in Dairy Goats Under Heat Stress

Mora‐Gutierrez, A., de González, M. T. N., Attaie, R., & Jung, Y. (2025) · Animals · doi:10.3390/ani15172588 · Cited by 1

Enhancing the gel properties of pork Myofibrillar protein with silkworm Pupa protein-carrageenan pickering emulsion

Yuan-yuan, Z., Yinghao, X., Luo, C., Li, Y., Yanan, Z., Linjie, X., & Luo, J. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149873 · Cited by 1

Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt

Zhu, H., Guan, K., Liu, X., Ma, Y., Lu, W., Han, X., Wang, R., & Li, Q. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148417 · Cited by 1

The influence of incorporating rice bran oil body on the protein-based emulsion-filled gels and delivery properties: A study from gel behavior to functional applications.

Gao, F., Han, X., Wang, X., Qin, Q., Yu, D.-Y., Wang, T., & Du, J. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.154195 · Cited by 1

Fabrication and Characterization of Heat-Ion–Induced Binary Emulsion Gels Based on Sonicated Whey Protein and Guar Gum

Mozafarpour, R., Mohebbi, M., & Najafi, M. N. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04301-5

Mechanism underlying the effects of ultrasound-assisted alkaline treatment on the structure and vitamin D₃ encapsulation-release performance of heat-induced egg yolk granule/whey protein composite gel

Zeng, Y., Hanahati, J., Xuepeng, L., Hong, Z., & Xuepeng, L. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.153479

Comparative review of colloidal delivery strategies for hydrophobic bioactives: Pickering emulsions, emulsion gels, and nanogels

Xu, C., Cheng, W., Zhang, X., He, X., Xiao, F., He, J., Han, S., & Huang, J. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2701371

Linking extraction conditions to yield, structure, and techno-functional properties of lupin proteins

Taberner-Pibernat, P., Sabenya, G., Garcia-Perez, J. V., Benedito, J., Ribas, A. I., & Bou, R. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109698

Emulsion gels stabilized by millet chaff prolamin–gallic acid or –sucralose conjugates: characterization, application in curcumin, and mechanism insights

Li, Y., Liu, J., Wang, H., Ma, B., Zhang, Z., Dang, L., Zheng, Y., Liu, R., & Li, Y. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151033

Construction of zanthoxylum seed protein-xanthan gum composite particle-stabilized Pickering emulsions and the vitamin D₃ delivery and sustained release properties

Yan, G., Qin, B., Wang, X., Fan, M., Qian, H., Ren, Y., Wang, L., & Li, Y. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.155041

Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics

Ferreira, L. S., Brito-Oliveira, T. C., & Pinho, S. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101455 · Cited by 29

Development of Soy Protein Cold-set Emulsion Gels for Vitamin D3 Vehiculation: Enhanced Properties, Stability, and Sustained Release

Jiang, Z.-Q., Liao, Q.-H., Zhao, Y., Ying, R.-F., Hayat, K., Salamatullah, A., & Huang, M.-G. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106968 · Cited by 8

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Zhang, X., Zhang, S., Zhong, M., Qi, B., & Li, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132212 · Cited by 136

Effect of Ca2+-Transglutaminase Crosslinking on Gel Characteristics and Vitamin D3-Loading Capacity of Soy Protein Isolate Emulsion

LUAN Hui, D. S. (2025) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.7506/spkx1002-6630-20240607-043

Effect of flax gum on the functional properties of soy protein isolate emulsion gel

Bi, C., Chi, S.-Y., Wang, X., Alkhatib, A., Huang, Z., & Liu, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.111846 · Cited by 62