Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content. Similarly, analysis of the rheological behavior of the formulated emulsion gels revealed an increase in the mechanical strength (G’) with the increase in oil concentration, indicating that oil droplets played a significant role in the formation of the gel structure. In addition, at high levels of oil, the hardness and chewiness of emulsion gels were also high, while a slight decrease in springiness and cohesiveness were observed. A linear relationship between hardness and water/oil loss was found, whereas the Pearson correlation suggested that less drainage of water may slow down the outflow of oil. The microstructural images showed a more compact network as a result of the increase of oil content in the formulation. Scarce significant differences were found among emulsion gels formulated with different oil type, suggesting oil composition played a dispensable role on the gelling properties of emulsion gels.

在中性pH下研究了不同油脂对蛋-大豆分离蛋白（SPI）稳定的乳液凝胶的流变性，质地，失水（WL），失油（OL）和微观结构的影响，其中大豆油，橄榄油和薄荷油用于形成乳液。结果表明，乳液的粘度随着含油量的增加而逐渐增加。类似地，对配制的乳液凝胶的流变行为的分析表明，机械强度（G'）随着油浓度的增加而增加，表明油滴在凝胶结构的形成中起着重要作用。另外，在高油量下，乳液凝胶的硬度和耐咀嚼性也很高，同时观察到弹性和内聚性略有下降。发现硬度与水/油损失之间存在线性关系，而Pearson相关性表明较少的水排放可能会减慢油的流出。由于制剂中油含量的增加，显微组织图像显示出更紧密的网络。在用不同油型配制的乳液凝胶之间发现几乎没有显着差异，表明油的组成对乳液凝胶的胶凝性能起着不可或缺的作用。