W1/O/W2 emulsion gels stabilized by genipin-crosslinked chitosan/protein conjugates: Unveiling the impact of protein structure on their hierarchical microstructure, rheology, and controlled release of phycocyanin and astaxanthin

Key Points

• Controlled release of phycocyanin and astaxanthin from emulsion gels demonstrates significant potential for enhanced bioavailability.
• Key findings highlight that variations in protein structure significantly affect the rheological properties of the gels.
• Observational analysis of emulsion gels with genipin-crosslinked chitosan shows a clear link between microstructure and functional properties.
• Implications for food technology support the development of improved delivery systems for nutritional compounds.