Dual crosslinking approach of K+ and TGase to enhance the thermal stability and intestinal delivery efficiency of emulsion gels

作者：Yufeng Chen, Siqi Lan, Xiaojing Gao, Jiayue Ding, Xuxia Zhou, Shulai Liu, Yuting Ding · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144365 · 被引用次数：20 · 研究领域：Proteins in Food Systems、Enzyme Catalysis and Immobilization、Polysaccharides Composition and Applications

• TGase and K + dual crosslinking improved thermal stability of emulsion gels (EGs). • TGase and K + dual crosslinking EGs has anti-deformation elastic behavior. • Dual crosslinking EGs' isopeptide and non-covalent bonds form a compact structure. • TGase and K + dual crosslinking EGs had a unique interpenetrating structure. • Dual crosslinking EGs prolong β-carotene's retention rate and delivery efficiency.