Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Microfluidized pea hull fiber suspension can be used as the only stabilizer of the salad dressing based on an emulgel microstructure. It can provide acceptable physical stability and appropriate rheological properties for pumping and handling. The developed emulgel-based salad dressing exhibits physicochemical and engineering properties compatible with commercial applications. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.