Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applications.
The growing demand for healthier meat products and the advancement of functional foods have positioned myofibrillar protein (MP)-based emulsions and emulsion gels as a central focus in food texture engineering. The primary challenge in research on MP-based emulsions and emulsion gels is to elucidate and precisely control the multi-scale coupling mechanisms, from interfacial film dynamics to network formation. This review consolidates recent advances in MP-based emulsions and emulsion gels, summarising the adsorption and conformational evolution of MP at the oil-water interface. It evaluates interfacial engineering strategies to enhance stability and examines the synergistic effects of thermal bulk gelation, interfacial protein evolution and thermal droplet motion on network formation. Finally, the potential of these systems for advanced food applications is discussed. This will enable precise design and application of MP-based emulsions and emulsion gels in food systems.