Dual crosslinking approach of K+ and TGase to enhance the thermal stability and intestinal delivery efficiency of emulsion gels
• 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.
Authors
- Shulai Liu (ORCID: https://orcid.org/0000-0002-6416-5897)
- Xiaojing Gao (ORCID: https://orcid.org/0000-0002-3094-1456)
- Xuxia Zhou (ORCID: https://orcid.org/0000-0002-7059-839X)
- Siqi Lan (ORCID: https://orcid.org/0000-0002-0701-1912)
- Yuting Ding (ORCID: https://orcid.org/0000-0002-0886-4888)
- Yufeng Chen (ORCID: https://orcid.org/0000-0002-3264-8202)
- Jiayue Ding (ORCID: https://orcid.org/0009-0004-4557-358X)
Institutions
- Ministry of Agriculture and Rural Affairs (CN)
- Zhejiang University of Technology (CN)
Publication Details
- Journal
- Food Chemistry
- Published
- 2025-04-29
- DOI
- https://doi.org/10.1016/j.foodchem.2025.144365
- Citations
- 12
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 13.95