This study examined the structural, rheological, and digestive properties of plant-based emulsion-filled gels (EFGs) formulated for dysphagia-friendly nutrition. EFGs were created using a pea protein–κ-carrageenan (PP–κ-CAR) matrix that incorporated oil droplets stabilized by pea protein (EFG-PP), soy lecithin (EFG-PP/LEC), or mono-/diglycerides (EFG-PP/MDG). All formulations met the International Dysphagia Diet Standardisation Initiative Level 6 requirements and showed improved viscoelastic properties compared to the hydrogel control. The interfacial composition determined how the oil droplets influenced the gel network, with droplets in EFG-PP and EFG-PP/MDG contributing to greater reinforcement, whereas those in EFG-PP/LEC resulted in a weaker and more deformable structure. Among the formulations, EFG-PP/LEC demonstrated the most suitable properties for dysphagia management, including the lowest yield stress, softest texture, and highest protein hydrolysis (54%) and free fatty acid release (7.35 µmol/mL). These effects were associated with weaker oil–matrix interactions and greater enzymatic accessibility. The findings highlight the importance of interfacial design in tailoring EFG structure and digestibility for safe, energy-dense diets for individuals with dysphagia.
Bartkuvienė et al. (2026) studied this question.