Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and...

We aimed to develop structurally robust emulsion gels and oleogels by harnessing synergistic interactions between pectin (PE) and low-density lipoprotein (LDL) through an emulsion-template strategy. Meanwhile, the impact of calcium crosslinking and different PE concentrations on gel features were systematically evaluated using multispectral analytical techniques. PE enhanced LDL gel functionality through noncovalent binding, namely electrostatic forces, hydrogen bonding, and hydrophobic interactions, altering LDL's secondary structure by declining α-helix from 24.01 % to 12.71 % and raising β-sheet structure from 51.60 % to 64.17 %. These interactions were furtherly strengthened by Ca²⁺-crosslinking, amening the mechanical/rheological properties and water-holding capacity (88.60 %) of emulsion gels. By shaping oleogels through lyophilization, the gels with superior oil-binding capacity (97.02 %) and improved textural, rheological, and thermal characteristics were noted. These findings underscore the promising role of PE/LDL-Ca²⁺ systems as high-performance solid fat replacers, opening new avenues for their application in functional food systems.