Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used.

The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.

乳液凝胶是一种结构化的乳液体系，其行为类似于软固体材料。乳液凝胶通常用作食品设计中的脂肪替代品和生物活性化合物的递送载体。不同的植物衍生蛋白质，如大豆、奇亚籽和燕麦，已被用于乳液凝胶配方中，以替代肉制品中的脂肪，并提供一些植物染料或提取物。藜麦蛋白分离物几乎没有应用于乳液凝胶制剂，尽管它们似乎是作为乳液稳定剂的有希望的替代品。藜麦蛋白分离物具有高蛋白质含量和均衡的氨基酸分布，并显示出良好的乳化和胶凝能力。与藜麦淀粉不同，藜麦分离蛋白在使用前不需要任何化学修饰。

本文回顾了用植物蛋白稳定的食品乳液凝胶的最新技术，并强调了藜麦蛋白在乳液凝胶配方中的潜在用途。