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Electron beam-modified protein interfaces enable controlled flavor release from structured emulsion gels
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DOI：10.1016/j.ifset.2025.104403.png)
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Abstract
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• Peppermint oil emulsion gels with different interfaces were prepared. • Interfacial complex (IC) and layer-by-layer (LbL) designs produced distinct textures. • Electron beam irradiation of PPI softened gels and increased WHC in IC gels. • Interfacial structure strongly influenced gel rheology and peppermint aroma release. • IC gels released aroma faster, while LbL gels provided more sustained release.
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