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 | Synapse
March 3, 2026
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.