Applying polysaccharides to enhance the quality of protein-based emulsion gels: A comprehensive review

作者：Jun Huang, Wei Quan, Aihua Lou, Jie Luo, Xiankang Fan, Qingwu Shen, Lei Zhou · 发表于：Journal of Future Foods · 年份：2026 · DOI：10.1016/j.jfutfo.2025.12.013 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Nanocomposite Films for Food Packaging、Advanced Drug Delivery Systems

Protein-based emulsion gels influence the texture and sensory qualities of various foods, and they also demonstrate potential applications in the design and development of nutritional and healthy foods. However, the lower stability and functional properties of protein-based emulsion gels limit their applications in the development of future food. Recently, different polysaccharides have shown excellent properties in improving the above properties of protein emulsion gels. This review was designed to explain the application and mechanism of different polysaccharides on the properties of protein-based emulsion gels. The limitations and drawbacks of single protein-based emulsion gel were first introduced. The applications of different polysaccharides in enhancing the stability and functional properties of single-protein emulsion gels were then specifically outlined. The applications of polysaccharide-protein-based emulsion gels in developing novel healthy foods were finally summarized. Single protein-based emulsion gels were sensitive to environmental variables (e.g., temperature, pH) and vulnerable to aggregation, flocculation, and dehydration, thereby constraining their applications in functional ingredient delivery, 3D printing, and the manufacture of plant-based products. The additions of various polysaccharides establish a composite network structure with proteins via hydrogen bonding, hydrophobic interactions, electrostatic interactions, and covalent bonding, thereby enhan...