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. 2023 Jul 14;12(14):2703. doi: 10.3390/foods12142703

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Formation of protein-based emulsion gels: (A,B) heat/cold-set gels for preparing emulsion gels and emulsion-filled gels, (C) ultrasonic homogenization methods in emulsion gels [136,153]. (Adapted with permission from [136,153]. 2023, 2013, Elsevier).