Stability Of Gels Research Articles

Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch.

Starch-based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch-lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical-chemical properties and structural characteristics of the JS-GMP complex. The addition of GMP to JS could retard the process of starch gelatinization through forming JS-GMP complexes. The resulting JS-GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid-like properties were prominent (tan δ < 1). In addition, the retrogradation of JS-GMP complex was more inhibited during storage at -18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose-dependent manner. The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS-GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch-based food. © 2024 Society of Chemical Industry.

Impact of κ-Carrageenan on the Freshwater Mussel (Solenaia oleivora) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery.

Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (Solenaia oleivora) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols.

Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels

To expand the wide range of applications of κ-carrageenan in the food and biomedical fields, we have physically modified the carrageenan and focused on its freeze-thaw stability. In this study, κ-carrageenan (KC) was modified by mechanically activated to prepare wet ball milling κ-carrageenan (WMKC), and its properties were determined. The research results indicate that mechanical activation helps improve the freeze-thaw stability of KC gels and enables KC to better maintain its gel network structure during the freeze-thaw process. These phenomena are related to the effects of mechanical activation on the particle morphology, molecular structure, molecular interactions, and moisture migration of κ-carrageenan. The particle morphology images demonstrated that the WMKC particles exhibited a more irregular surface, which facilitated greater penetration of water molecules into the interior of the κ-carrageenan particles. Furthermore, the results of molecular structure and molecular interaction analyses showed that mechanical activation resulted in the removal of sulfate groups from the κ-carrageenan molecular chain. This resulted in more free -OH being exposed on the molecular chain, which in turn provided more binding sites for KC molecules with water molecules. Low-field nuclear magnetic resonance (LF-NMR) results also proved that WMKC could better maintain the binding with water molecules during the freeze-thaw process. A better combination of WMKC molecules and water molecules can significantly diminish the irreversible damage to the gel network structure of WMKC during the freeze-thaw process, thereby effectively enhancing the freeze-thaw stability of WMKC. In addition, we further used WMKC as the gel matrix and investigated that the freeze-thaw stability of the WMKC-based emulsion gel was optimal when the mechanical activation duration was 3h, which well meets the demand of κ-carrageenan emulsion gels in the frozen food industry.

Fabrication of Ag Nanoparticle-Embedded Covalent Organic Frameworks for Oil Gel with Long-Term Stability and High Lubrication Performance.

In previous reports, covalent organic frameworks (COFs) have demonstrated significant potential as lubricant additives. Herein, we embedded Ag nanoparticles in the DT-COF (polycondensation polymer of 2,5-dihydroxyterephthalaldehyde and 4,4',4″-(1,3,5-triazine-2,4,6-triyl) trianiline) matrix via the ball milling method and utilized this composite (Ag@DT-COF) as an additive for supermolecule oil gel. The low molecular weight gelator effectively mitigates the dispersion challenges of COFs in lubricant oil, while the embedded Ag nanoparticles enhance the repairing effect and antipressure performance of the lubricant. The resulting Ag@DT-COF gel exhibits a reduction in the average friction coefficient and wear volume of base oil by 46.0% and 87.5%, respectively, and increases the load-carrying capacity to 750 N. The remarkable tribological properties are attributed to the easy adsorption of DT-COF, antiwear characteristic of Ag nanoparticles, and the gelator that ensures the long-term stability of oil gel.

Stabilization of gels and emulsions in the ternary water/eugenol/poloxamer 407-system: Physicochemical characterization and potential application as encapsulation platforms

The ternary system water/eugenol/poloxamer 407 can form a variety of phases that are strongly influenced by the mixture composition and the thermal history of the system. In this study, we investigated the stabilization of emulsion and gel-like systems in which eugenol is encapsulated in a poloxamer 407 matrix. Our results reveal the complex interplay between poloxamer 407 and eugenol compositions in the stabilization single-phase systems at 25ºC. Increasing concentrations of poloxamer were found to incorporate higher amounts of eugenol into emulsion-like dispersions, effectively preventing coalescence and Ostwald ripening. However, high concentrations of poloxamer 407 induced gelation of these dispersions, resulting in eugenol-loaded poloxamer 407 gels. The thermal annealing of the emulsions at 65°C for 1 h followed by equilibration at room temperature allows the extension of the compositional range for the formation of homogeneous single-phase systems providing a strategy to modulate the phase diagram of the ternary system. Additionally, the encapsulation of hydrophobic pesticides in gel-like matrices was investigated, showing uniform distribution and consistent loading capacity (approximately 0.70 % w/w) across different pesticides which may contribute to facilitate the environmental distribution and efficacy of the encapsulated molecules. This research highlights the potential of eugenol/poloxamer 407-based systems as an environmentally friendly platform for the encapsulation and delivery of hydrophobic active molecules, offering a versatile solution for various applications.

Effects of eggshell powder emulsion gel on the oxidative stability and sustained-release effect of lavender essential oil

This study aimed to develop a new type of eggshell powder (EP) emulsion gels for improving the antioxidant ability and sustained release effect of lavender essential oil (LEO). The effects of EP addition on the physicochemical, structural properties, oxidative stability, and sustained-release performance of the emulsion gels were investigated. The results showed that with the increase of EP addition (0–1 %), the gel strength initially increased and then decreased. The emulsion gel with 1 % EP had better freeze-thaw stability (36.77 %), thermal stability (78.63 °C), and water holding capacity (96.57 %). Moreover, the micromorphology results indicated that the EP-ovalbumin (OVA)-konjac glucomannan (KGM) complex showed a connected filamentous network structure, and the emulsion gel with 1 % EP addition had the most uniform and densest network structure. Furthermore, the EP emulsion gel had the highest free sulfhydryl content and hydrophobic interaction, and LEO exhibited the best antioxidant and sustained-release properties at this time. In conclusion, the findings demonstrated the potential of eggshell powder to enhance emulsion gel stability, which could improve the high-value utilization of egg by-products.

Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice

The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16°C/min, 0.78°C/min, 1.66°C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0-3 d) was investigated. The increased cooling rate from 0.16 to 1.66°C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78°C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66°C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16°C/min and the 1.66°C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78°C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.

Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis

This study investigated how physical, chemical, and enzymatic extraction technologies affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF). Additionally, the effects of IDF extracted by these techniques on the gel properties, water retention, microstructure, and digestibility of chicken mince gels were evaluated. Results showed that IDFs extracted by physical (P-IDF), chemical (C-IDF), and enzymatic (E-IDF) exhibited a typical cellulose polysaccharide structure and strong water and oil retention capabilities, with the highest values reaching 14.18 g/g and 6.74 g/g, respectively. Compared to P-IDF, C-IDF and E-IDF displayed a rougher porous structure and stronger adsorption capacities for glucose (409.91 mg/g and 604.95 mg/g), cholesterol (54.46 mg/g and 64.06 mg/g), sodium cholate, and nitrite. The addition of IDF improved the water retention, water stability, texture, and rheological properties of chicken mince gels, and had no negative effect on the digestion of chicken mince proteins. On the one hand, the hydrophilic groups exposed in IDF absorb water and fill the gel networks, reducing the formation of water channels in the gel and improving water stability. Furthermore, the hydrophilic groups on the glucose unit that makes up the IDF interacts with the proteins through the hydrogen bond and the transformation of protein β-structure to α-structure, promoting the formation of gel network structure and improving gel texture and rheological properties. E-IDF and C-IDF showed better overall gel performances, but E-IDF had better dry matter digestibility, protein digestibility, and gastrointestinal digestive effects. Therefore, IDF prepared by enzymatic hydrolysis is more suitable for chicken mince processing.

Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes

This study employed egg yolk granules (EYG) in combination with chitosan (CS) to evaluate the feasibility of constructing low-fat Pickering emulsion gels and investigated the properties of emulsion gels with different oil volume fractions (0–50 %) to address the stability issue. The results showed that the self-supporting structure of the emulsion gels gradually increased at 0–40 % oil phase, and the oil droplet sizes were all smaller than 10 μm. However, when the oil phase reached 50 %, the emulsion showed water-oil phase separation. The addition of oil modified the state and movement of water molecules in the emulsion system, which in turn affected the water and oil loss rates. Notably, the emulsion gels exhibited similar rheological and textural characteristics to mayonnaise at 30 % oil phase. Furthermore, the emulsion gels demonstrated promising centrifugation and freeze-thaw stability. This study suggests an innovative and efficient approach to low-fat mayonnaise substitution with consistent quality.

Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs

This study explored the effects of soy protein isolate (SPI) and pumpkin seed protein concentrate (PSC) blends on the thermorheological properties and microstructure of high-moisture meat analogs. Using a Discovery Hybrid Rheometer, we observed that increasing PSC content weakened SPI network formation, resulting in decreased gel stability and a more porous, less aligned structure. Microstructural analyses (FE-SEM and FT-IR) revealed a correlation between protein network disruption and increased PSC content. Additionally, higher PSC levels reduced overall bonding (ionic, hydrogen, hydrophobic, disulfide), modifying the texture and softening the gel while retaining solid-like characteristics essential for replicating meat textures. Although full high-moisture extrusion conditions were not replicated, the observed trends offer valuable insights into texture development for meat substitutes. Future research using a closed-system rheometer is required to validate these findings and improve precision.

Inflammatory regulation of squid cartilage gelatin with different molecular weights for treatment of chronic wounds in diabetes

Squid, as a very important economic marine species, accounts for 5 % of the total catch of fish and cephalopods. The waste from the processing process of squid can be used for collagen extraction, which has great application value in the field of biomedical materials. Here, we obtained squid cartilage gelatin (SCG) with different molecular weights by adjusti.ng the reaction conditions and used for the treatment of chronic wounds in diabetes. SCG extracted at low temperatures and short heating times demonstrated a more intact structure, higher molecular weight, and superior gel stability. Based on cell study and transcriptome analysis, SCG with high molecular weight significantly promoted cell adhesion, because it provided more contact sites for cells, whereas small molecules of SCG could directly reduce inflammation. Animal studies have demonstrated that SCG significantly promotes diabetic wound healing as evidenced by reducing inflammation, inducing vascular regeneration, promoting tissue growth, re-epithelialization, collagen deposition and remodeling. This study elucidated the immunoregulatory mechanisms of SCG with different molecular weights, and validated its potential application in chronic wound healing in diabetes.

Remarkable Stability of Glutathione-Based Supramolecular Gel in the Presence of Oxidative Stress from Hydrogen Peroxide.

Low molecular weight 7-methoxy-3-(p-nitrophenyl)iminocoumarin (MNI) with donor and acceptor groups has been synthesized. The molecule shows typical π-stacking geometry in the crystal structure. In this study, MNI, an achiral small organic molecule, forms a nanostructured supramolecular gel along with a short peptide sequence glutathione (GSH). The self-assembly of the achiral organic coumarin component and chiral biomolecule produces a chiral gel with helical fiber structures. Interestingly, the helicities of chiral gels are controlled by the solvent ratio, where MNI in DMSO and GSH in water has been used. Variation of the solvent ratio from 6:4 to 1:9 for DMSO:H2O results in six gels (4, 5, 6, 7, 8 and 9), where the gel numbers signify the water content ratio. FE-SEM analysis shows gel fibers with right-handed helical structures, which have been further confirmed by circular dichroism (CD) with notable helicity in 4 to 6. This is the first report of controlled chiral helical nanostructured supramolecular gel formation by a solvent mixture with an organic small molecule and biomolecule. Interestingly, storage modulus (G') initially decreases from 4 to 6 and further increases up to 9. An opposite strain (%) trend was observed among these six gels. These unusual solvent-dependent gel properties have been further applied to monitor the stability of the gels in the presence of hydrogen peroxide (H2O2), which converts GSH to oxidized glutathione (GSSG) in general. The oxidative stress from H2O2 disrupts 4 to 6 gels, and precipitation occurs. It is noteworthy to mention that GSSG alone cannot form a gel with the MNI molecule and forms a precipitate. Remarkably, on the other hand, 7 to 9 remain as strong gels even after H2O2 treatment. Among all six gels, 9 shows extraordinary stability of gels even after H2O2 treatment.

Synthesis and characterization of pH-responsive sodium alginate/humic acid composite hydrogels for sustained drug release of l-ascorbic acid

Addressing the challenges of poor biocompatibility and degradability of artificial drug carriers and poor stability of natural monomer gels in the current pharmaceutical market, this study utilized green natural sodium alginate (SA) and humic acid (HA) as raw materials. SA/HA-Ca2+ hydrogel spheres were prepared using Ca2+ as a crosslinking agent and loaded with l-ascorbic acid (L-AA), and the drug-retardation study was conducted using the droplet method. Various analysis techniques confirmed the formation of a three-dimensional network structure through coordination between HA, SA, and Ca2+, resulting in hydrogel spheres with good thermal stability. Meanwhile, the drug-loading rate, swelling, and in vitro drug release of SA/HA-Ca2+ gel spheres were investigated. Results showed that the hydrogel spheres exhibited strong pH responsiveness and satisfactory pore structure favorable for the loading of L-AA. The solubility of the SA/HA-Ca2+ hydrogel in buffer solutions at pH = 1.4 and 7.4 was 1.7315 and 5.1235 g/g, respectively, while the swelling kinetics followed a second-order swelling kinetic equation; the maximum release of L-AA was 23.67 % and 82.64 %. The release profiles of L-AA from different drug-loaded gels conformed to Langmuir's quasi-primary and quasi-secondary kinetic models. In conclusion, this study provides a theoretical basis for achieving slow drug release using SA/HA-Ca2+.

Rheological Characterization of Genipin-Based Crosslinking Pigment and O-Carboxymethyl Chitosan-Oxidized Hyaluronic Acid In Situ Formulable Hydrogels.

The aim of this study was to develop a material capable of rapidly absorbing bodily fluids and forming a resilient, adhesive, viscoelastic hydrogel in situ to prevent post-surgical adhesions. This material was formulated using O-carboxymethyl chitosan (O-CMCS), oxidized hyaluronic acid (OHA), and a crosslinking pigment derived from genipin and glutamic acid (G/GluP). Both crosslinked (O-CMCS/OHA-G/GluP) and non-crosslinked hydrogels (O-CMCS/OHA) were evaluated using a HAAKE™ MARS™ rheometer for their potential as post-surgical barriers. A rheological analysis, including dynamic oscillatory measurements, revealed that the crosslinked hydrogels exhibited significantly higher elastic moduli (G'), indicating superior gel formation and mechanical stability compared to non-crosslinked hydrogels. The G/GluP crosslinker enhanced gel stability by increasing the separation between G' and G″ and achieving a lower loss tangent (tan δ < 1.0), indicating robustness under dynamic physiological conditions. The rapid hydration and gelation properties of the hydrogels underscore their effectiveness as physical barriers. Furthermore, the O-CMCS/OHA-G/GluP hydrogel demonstrated rapid self-healing and efficient application via spraying or spreading, with tissue adherence and viscoelasticity to facilitate movement between tissues and organs, effectively preventing adhesions. Additionally, the hydrogel proved to be both cost effective and scalable, highlighting its potential for clinical applications aimed at preventing post-surgical adhesions.

A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability

Particle concentrations (w) and oil content (Φ) are crucial factors influencing the gel stability of Pickering emulsions. To understand the stabilization mechanism comprehensively, we prepared emulsion gels stabilized by CNF/DMY composite particles at various w (0.5–1.5 wt%) and Φ (0.2–0.6, v/v). The microstructure revealed the adsorption of these particles at the oil-water interface, with excess particles forming a three-dimensional network structure in the continuous phase. Rheological studies showed that the network structure of Pickering emulsions was significantly influenced by w and Φ, resulting in improved emulsion gel strength that hindered the movement of oil droplets and oxygen in the continuous phase, thereby enhancing emulsion stability. Three scenarios for the critical strain (γco) were observed: at Φ = 0.2, γco decreased with increasing w, while at Φ = 0.4, γco increased with increasing w. At Φ = 0.6, γco remained relatively constant regardless of w. In conclusion, adjusting particle concentration and oil content enabled the control of microstructure, rheological properties, and antioxidant capacity of emulsion gels. These findings could be a valuable resource for formulating and ensuring the quality of emulsion gel-based products in the food industry.

Efflorescence and mitigation of red mud–fly ash–phosphogypsum multicomponent geopolymer

In this study, the efflorescence formation of geopolymers synthesized from red mud (RM), fly ash (FA) and phosphogypsum (PG) was evaluated to investigate the influence of different proportions. The mechanical properties, leaching properties and microstructure of the geopolymers were studied through compressive strength test, visual observation of efflorescence, leach properties and a series of microscopic tests by changing PG content (0–25 %), reducing precursor alkali concentration (4–10 %) and changing FA content (0–300 g). The results show that PG rich in SO42- lead to the formation of a new efflorescence product Na2SO4, the presence of Aluminum (Al) in FA is beneficial to the polymerization degree and chemical stability of the geopolymer gel, and excessive or insufficient alkali content will affect the polymerization reaction and the efflorescence resistance of the geopolymer. The geopolymers are synthesized with 55 % RM, 25 % FA and 20 % PG as precursors and activated with 10 wt% Na2O, which shows good strength and resistance to efflorescence. Proper alkali content is conducive to the formation of geopolymer strength phase. The initial pH value required for the suitable effective strength and strength development of the multicomponent geopolymers in this study is about 10.5–11.3, which can provide a reference for the synergistic utilization of RM-FA-PG.

Complex influence of structural characteristics of low-methoxyl pectins on rheological properties of semi-solid Ca-gels

The semi-solid Ca-gels were prepared from low-methoxyl pectins (methoxylation degree DM 4–36 %) of Oberna behen, Potamogeton natans, Tanacetum vulgare, Comarum palustre, Bergenia crassifolia, and Heracleum sosnowskyi. Pectins are characterized by Mw of 77–556 kDa and different content of HG and RG-I. The gels were prepared by addition of Ca2+ ions at varying stoichiometric ratios, R = 2 × [Ca2+]/[COO−], of 0.2–0.6, and a fixed pectin concentration of 10 g/L. It was shown that the presence of certain sets of structural characteristics in low-methoxyl pectins from different sources leads to the formation of gels with similar rheological properties. Pectins with Mw 77–98 kDa, DM 6–14 % form stiffer Ca-gels than pectins with Mw 218–253 kDa, DM 24–36 % at the same R. Pectins with Mw 346–556 kDa form the strongest Ca-gels. Their high Mw compensates for the influence of DM on the properties of Ca-gels. The stability of gels in PBS (pH 7.4) is determined mainly by proportion of 1,4-linked non-methoxylated GalA in pectins. Pectins with DM 4–14 % form more stable Ca-gels in PBS than pectins with DM 21–36 %.

Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes

SummaryBighead carp has the largest production amount among freshwater fish in China, but its physicochemical properties change rapidly with the denaturation of their myofibril protein (MP). The protein–polysaccharide complexes have shown interesting physicochemical properties as stabilisers and emulsifiers. In this study, arabinoxylans (AXs) were prepared and mixed with bighead carp MP to form a composite gel. The effect of AXs on the thermal stability, emulsification and emulsion stability of the composite gel was investigated. The results showed that fraction precipitated by 60% ethanol (F60) and by 90% (F90) improved the denaturation temperature of bighead carp MP from 65.99 °C to 67.39 °C and 68.22 °C, respectively. The emulsifying capacity of F60 (0.54 m2 g−1) was similar to that of sucrose (0.52 m2 g−1). The effect of F90 on the emulsion stability of bighead carp MP was better than that of F60. The elasticity of bighead carp MP was improved by F60 and F90. The hydroxyl group interactions, hydrophobic interactions and electrostatic forces exist between the macromolecules. AXs of fresh maize bran could prevent protein denaturation and improve the emulsion capacity and gel properties of bighead carp MP.

Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum

Rational regulation of pH and xanthan gum (XG) concentration has the potential to modulate interactions among macromolecules and enhance 3D printability. This study investigated non-covalent interactions between XG and other components within compound proteins emulsion gel systems across varying pH values (4.0–8.0) and XG concentrations (0–1 wt%) and systematically explored impacts of gelation properties and structural features on 3D printability. The results of rheological and structural features indicated that pH-regulated non-covalent interactions were crucial for maintaining structural stability of emulsion gels with the addition of XG. The 3D printability of emulsion gels would be significantly improved through moderate depletion flocculation produced when XG concentration was 0.75 wt% at the pH 6.0. Mechanical properties like viscosity exhibited a strongly negative correlation with 3D printability, whereas structural stability showed a significantly positive correlation. Overall, this study provided theoretical insights for the development of emulsion gels for 3D printing by regulating non-covalent interactions.

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.