Emulsion-filled Gels Research Articles

Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations

Gelled emulsion systems offer promising matrices for encapsulating bioactive compounds, enhancing stability, bioavailability, and controlled release. Incorporating inulin-type dietary fibers into emulsion-filled gels can innovate food products. This study explored the impact of inulin concentration (0–15 % w/w) on visual aspect, microstructure, particle size distribution, creaming stability, rheological behavior, and encapsulation efficiency of emulsions and gelled emulsions with clove bud oil rich in eugenol. Regardless of inulin concentration, systems exhibited evenly distributed small oil droplets, ensuring good creaming stability. Emulsions with 10–15 % inulin formed gels upon natural cooling to approximately 30 °C. Viscoelastic properties varied with inulin concentration, attributed to increased polymer chain approximation and mobility. Higher inulin content decreased the transition temperature (66 °C, 56 °C, and 54 °C for 10 %, 12.5 %, and 15 % inulin, respectively). While inulin did not enhance creaming stability, it acted as a physical barrier, improving encapsulation efficiency of eugenol to nearly 100 %. Inulin-based emulsion-filled gels offer potential for functional food development, enriching nutritional value and health benefits.

Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types

Emulsion fortified with β-carotene was added to corn fiber gum (CFG)/soy protein isolate (SPI) double network gel matrix to obtain emulsion-filled gels (EFG) via dual induction of laccase and glucono-δ-lactone. Protein digestion was accompanied by the release of β-carotene from gel matrix during in vitro digestion. The surfactant types and corn fiber gum/soy protein isolate ratio affected the β-carotene bioaccessibility via changing oil-water interfacial composition and emulsion particle size during in vitro digestion. As compared with Tween-20 EFGs, emulsion droplets released from SPI EFGs was more susceptible to flocculation, followed with coalescence due to proteolysis of interfacial SPI during gastric digestion. The resulting oil droplets with large particle size exhibited lower lipase adsorption, thus reducing the free fatty acid content and β-carotene bioaccessibility. The confocal laser scanning microscope (CLSM) observation confirmed that protein hydrolysate from gel matrix were adsorbed onto the oil-water interface competing with Tween-20 during intestinal digestion. For EFGs with higher CFG content, steric hindrance of CFG molecules and less emulsion release could inhibit droplet flocculation, thus enhancing β-carotene bioaccessibility.

Study on emulsion-filled gels with oxidation stability: Structure, rheology, and baking applications

Specialty oils and fats play a crucial role in enhancing the texture and flavor of foods. The findings revealed that the emulsion-filled gels containing sinapine exhibited a more uniform and consistent distribution of oil droplets and proteins, with an average particle size that was better aligned across the samples. These emulsion-filled gels also exhibited higher stability, up to 95 % oil binding capacity, 3 N higher hardness and 0.2 mJ higher adhesion compared to proanthocyanidins (PC) and catechins (EC). Additionally, they demonstrated better spread-ability. In terms of the rheological properties of the oleogel prepared with sinapine, the apparent viscosity was high and the thixotropy was good. However, the softness was poor. The groups involved in the binding of various species of polyphenols are essentially identical, and the primary non-covalent driving force in this system is hydrogen bonding along with double bonding. With a thiobarbituric acid reactant (TBARS) value of 4.5 µg/mL, sinapine is more effective at maintaining the stability of emulsion-filled gels. It also enhances the oleogel’s oil-holding capacity and antioxidant capacity. In addition, the cookies with increased levels of SPI and sinapine exhibited greater hardness and were more well-received by the public. This information will help expand the application of polyphenol-modified protein-based emulsion-filled gels in food systems.

Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product

This study investigated the impact of high-pressure homogenization (HPH) at varying intensities on the gelling properties of a commercial pea protein concentrate for the formulation of emulsion-filled gels as a model spreadable plant-based product. As a preliminary characterization, pea protein dispersions (10%-15%–20% w/w) underwent HPH treatments, 60 and 150 MPa for 5 cycles. Mechanical characteristics of heat-set gels were evaluated through rheological measurements. Emulsion-filled gels were then produced, starting from a common primary emulsion, incorporating either native or treated pea protein suspensions, and characterized with frequency and amplitude sweep tests, back extrusion, texture profile analysis (TPA) and confocal laser scanning microscopy (CLSM). Results revealed that HPH treatments had a significant influence on the aggregation state of protein suspensions reducing residue size, but inducing the formation of new, albeit smaller, agglomerates, with a direct impact on gel network formation. Treatment at 150 MPa consistently produced a stiffer, compact, and elastic gel structure, as confirmed by frequency sweep, back extrusion and TPA tests. Additionally, when this structure was disrupted, it exhibited creamy-viscous characteristics, as verified by amplitude sweep analyses. CLSM micrographs showed the formation of a more structured and compact gel matrix with the increase of the pressure applied.

Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods

The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpea (BC), and containing three percentages of sunflower seed oil (5%, 10% and 15%). The EFG were then used as fat replacers in the formulation of low-fat brioches. The EFG showed shear thinning behavior, and the EFG containing 15% oil was found to have the highest consistency index. EFG viscosity and viscoelasticity were significantly affected by RL and BC, oil concentration and storage (4 °C for 24 h). EFG made using BC was selected for vegan brioche production due to its lower concentration of undesirable volatile compounds linked to pulse flavor. All the vegan brioches obtained met the criteria for labeling as “low-fat” (Regulation (EC) No 1924/2006). The use of EFG reduced total porosity and pore connectivity but increased hardness and chewiness. The brioche made with EFG containing 15% oil had the lowest levels of hardness and chewiness, and was most similar to the control in its volatile profile and typical brioche odor. These results indicate that EFG containing 15% oil has the potential to replace fat in the production of vegan brioches.

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion.

Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.

Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels.

The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype.

Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion-filled gel (SPI-FG) and TFSP emulsion-filled gel (TFSP-FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion-filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP-FG decreased with the increasing of emulsion content, but those of SPI-FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP-FG and SPI-FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP-FG, and SPI-FG showed higher G' values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP-FG and SPI-FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI-stabilized emulsion behaved as active fillers in SPI-FG reinforcing the gel matrix; however, the gel matrix of TFSP-FG still had many void pores when SPI-stabilized emulsion was involved. In conclusion, compared to SPI-FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP-FG.

Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights

This work investigates the rheological properties of lupin-whey emulsion-filled gels (EFGs) formed using a pilot scale plate heat exchanger. Samples were prepared with either lupin, whey, or a lupin-whey stabilized emulsion, mixed in a whey protein continuous phase. While whey protein in the continuous phase was mainly responsible for the formation of a primary gel network, differences were observed depending on the droplet-whey protein matrix interactions. Full or partial replacement of interfacial proteins with lupin proteins resulted in softer, more ductile gels. Amplitude sweeps showed that the structure was not only affected by the interactions between the droplets and the continuous network, but also by the droplet distribution within the matrix. This work demonstrates the importance of fine tuning the interactions and the distribution of oil droplets within the gel, as these properties will lead to structural heterogeneity at the micro-scale, causing profound differences in the rheological properties. Finally, continuous heating led to stiffer, more particulate gels compared to quiescent conditions, but similar mechanisms underpinned gel formation. Thus, it is demonstrated that the design of the interactions can be screened using an in situ rheometer, although the rheological properties are affected by the shear effect of the plate heat exchanger.

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels.

Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.

Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol

This study explored texture and aroma (limonene and menthol) interactions in cold-set emulsion-filled gel (EFG), focusing on mastication behavior, bolus properties, and dynamic sensory perceptions. First, the effects of various polysaccharides on the rheological, textural, and water-holding characteristics of EFGs based on whey protein isolate were examined. Seven EFGs were chosen from 23 samples based on data clustering. The type of EFG structure had a significant effect on chew duration, number of chews, saliva content, bolus particle size, and textural properties, dynamic sensory perception of texture attributes based on temporal-dominance of sensations (TDS), and aroma intensity perceptions based on time-intensity (TI) tests. The presence of aroma compounds did not clearly impact mastication parameters and bolus particle size, but slightly increased saliva content and decreased the hardness and adhesiveness of boluses. Hence, the effect of limonene was more evident than that of menthol. The oil released from the matrix of EFGs during mastication was low and unaffected by the type of EFG structure or aroma compounds. The TDS and TI results showed that texture attributes and aroma intensity perceptions were a function of EFG structure. Limonene and menthol decreased and increased the perception of firmness, respectively, and they also decreased the perception of stickiness and increased the perception of moistness, creaminess, and graininess attributes. Broadly speaking, the aromas impacted texture perception and physiological reactions, implying that studying the relationship between texture and aroma might provide new insights into sensory perception and the development of new food products.

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through non-covalent interactions to improve the stability of the complexes. Furthermore, the emulsion gels based on the emulsions exhibited that CA formed emulsion-filled gels with higher elasticity, stronger gel strength, and thermal reversibility, whereas GA formed emulsion-aggregated gels with higher viscosity, and a weak-gel network. The results of digestion showed that, CA was more helpful to slow down the release of free fatty acids and protect vitamin E during digestion. Compared with SPI-GA emulsion gel, SPI-CA emulsion gel had better physicochemical properties and stronger network structure. The results of this study may be useful in the development of anionic polysaccharides that interact with SPI, and they may provide new insights on the preparation of emulsion gels that slowly release fat-soluble nutrients.

Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate

This study investigated the effects of different matrices on gel properties, lipid digestibility, β-carotene bioaccessibility, released free amino acids and gel network degradation. Microstructure studies have proven that sugar beet pectin/soy protein isolate-based emulsion-filled gel (SBP/SPI-E) with interpenetrating networks was formed. SBP/SPI-E exhibited higher hardness (2.67 N, p < 0.05) and released lesser free amino acids (269.48-μmol/g SPI) than soy protein isolate-based emulsion-filled gel (SPI-E) in simulated intestinal fluid (SIF); however, both had similar free amino acids contents in simulated colonic fluid. SBP has the potential to delay gel network degradation in SIF, as evidenced by the sugar stain strips of SDS-PAGE and microstructure observation. Furthermore, SBP/SPI-E and SPI-E exhibited similar β-carotene bioaccessibility in SIF, suggesting that SBP from composite gel could not affect the aforementioned bioaccessibility. The study provides useful information for the design of functional gels in the application of fat-soluble nutrient delivery.

Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior

More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.

The filling effects of starch-based emulsion microgels in gel-based systems

The emergence of emulsion microgels, formed from one or more emulsion droplets encapsulated in a soft solid, with mechanical properties that mimic the sensory properties of fat, holds promise for fat replacement applications in gel-based food products. This study builds upon the existing knowledge of emulsions and emulsion gels, focusing on the design and characterization of starch-based emulsion microgels as functional fillers in gel matrices. In brief, emulsions stabilized by octenyl succinic anhydride (OSA)-modified starch was prepared first at an oil mass fraction ratio of 60%. Then, the obtained OSA starch stabilized emulsion was mixed with natural wheat starch at varying ratios to prepare emulsion microgel through a top-down approach. And the particle sizes of these emulsion microgels ranged from 10 to 100 μm, in addition, rheological analysis showed that microgels had solid-like behavior with their storage modulus (G′) exceeding the loss modulus (G″). To evaluate the potential of these emulsion microgels in replacing fats in food systems, the effects of these emulsion microgels as fillers in tapioca starch-based gels was further investigated, with the emulsions serving as filler controls. Microgel-filled gels demonstrated good water-holding capacity and gel strength compared to emulsion-filled gels, indicating their potential to enhance the moisture retention and mechanical properties of food products. Moreover, microgel-filled gels exhibited better deformability resistance and deformation recovery. Overall, emulsion microgels show promise as fillers for improving the sensory and mechanical properties of starch-based gel foods.

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

This work aimed to understand the role of lupin protein or mixed lupin-whey protein stabilized oil droplets on the texture and microstructure of a heat-induced whey protein gel. Protein-stabilized emulsions were compared to surfactant-stabilized emulsions to investigate the potential of their interfacial interactions to impart unique structures in the filled gels. The structure development was followed in situ using rheology and the final heat-induced gels were characterized by small and large amplitude oscillatory rheology and confocal microscopy. The development of the gel modulus as well as the final gel properties were linked to the type of interactions between the whey protein matrix and the protein adsorbed at the oil interface. The final gels were selectively dissolved in various buffers, and the results showed that replacing interfacial whey protein with lupin protein resulted in a reduced amount of disulfide bridges, explaining the softer gel in the lupin containing gels compared to those with whey protein. Non-covalent interactions were the main forces involved in the formation of actively filled droplets in the gel network. This work demonstrated that by modulating the interfacial composition of the oil droplets, differing gel structures could be achieved due to differences in the protein–protein interactions between the continuous and the interfacial phase. There is therefore potential for the development of innovative products using lupin-whey protein mixtures, by careful control of the processing steps and the matrix composition.

Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition

Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies.

Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties

This study aimed to investigate the effects of different wheat bran arabinoxylan (WBAX) concentrations (1, 2, 3, and 4 wt%) on the structural and physicochemical properties of WBAX-soybean protein isolate (SPI) emulsion-filled gels (EFGs) prepared using laccase and heat treatment. The properties of the various gels as well as their microstructure, rheology, and in vitro digestion behaviors were investigated. Results showed that WBAX-SPI EFGs with a 3 wt% WBAX concentration had a smooth and uniform appearance, high water holding capacity (98.5 ± 0.2 %), and enhanced mechanical properties. Rheological experiments suggested that a stronger and closer gel network was formed at 3 wt% WBAX concentration. Fourier transform infrared spectroscopy showed that laccase and heat treatment not only catalyzed the intramolecular crosslinking of WBAX and SPI, respectively, but also promoted the interaction between WBAX and SPI. Confocal laser scanning microscopy revealed that the WBAX gel network was interspersed within the SPI network. The interactions contributing to the gelation analysis revealed that chemical (disulfide bond) and physical (hydrogen bond and hydrophobic) interactions promoted the formation of denser EFGs. Furthermore, the WBAX-SPI EFGs provided a β-carotene bioaccessibility of 21.8 ± 0.6 %. Therefore, our study suggests that WBAX-SPI EFGs hold promising potential for industrial applications in the delivery of β-carotene.

Probing emulsion-gel transition in aqueous two-phase systems stabilized by charged nanoparticles: A simple pathway to fabricate water-in-water emulsion-filled gels

Nanoparticle-stabilized water-in-water (w/w) emulsions, an example of aqueous two-phase systems (ATPS), can produce low-fat food colloids, edible gels, bio-polymer-based bijels, scaffolds for tissue-engineering, and porous materials. This w/w emulsion is made from two thermodynamically incompatible aqueous-polymer solutions, such as polyethylene oxide (PEO) and dextran. Changing the molecular weight of PEO in one aqueous phase stabilizes w/w emulsion. The state diagram we generated using electron and light microscopy provides a novel approach to producing stable emulsion-filled gels and emulsion droplets. The visual examination, brightfield, and fluorescent microscopy studies highlight the role of molecular weight and storage duration. The production of an emulsion-filled gel is ascribed to the “active-filler-particles” arrangement, typically seen when the affinity between droplets stabilized by particles and polymer is substantial. In contrast, we expect the “inactive-filler-particles” arrangement for the samples that undergo phase inversion. The temporal evolution of shear-induced structures recorded using a rheometer demonstrates that these emulsion-filled gels’ viscoelastic properties correspond directly with time, molecular weight, and polymer composition. The emulsion-filled gels generated displayed 90-day storage stability. Our work would help us understand the complex dynamics of w/w emulsion-based formulations that need suitable size, shape, appearance, and shelf life management.

PH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties

In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M−15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.