Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Black Pepper and Dietary Lipids Synergistically Enhance Carotenoid Bioavailability: A Narrative Review.

Nutrition reviews·2026
Same author

Optimization of Infrared Rotary Roasting Conditions for Immature Rice: Effects on Physicochemical and Cooking Qualities.

Foods (Basel, Switzerland)·2026
Same author

Multi-omics classification of acute myeloid leukemia guides drug combinations to overcome Venetoclax resistance.

Cancer drug resistance (Alhambra, Calif.)·2026
Same author

Excipient Nanoemulsion-Based Enhancement of Spinach (<i>Spinacia oleracea</i>) Quercetin Bioavailability and Antioxidant Efficacy: A Comprehensive In Vitro-In Vivo Evaluation of Gastrointestinal Fate.

Journal of agricultural and food chemistry·2026
Same author

Soft matter-engineered pH-responsive hydrogels for encapsulation, protection, and controlled intestinal release of probiotics (Lacticaseibacillus paracasei YWC-01).

Food chemistry·2026
Same author

Application of Biomacromolecules in the Creation of Next-Generation Plant-Based Foods Designed for Improved Health and Sustainability.

Biomacromolecules·2026

Related Experiment Video

Updated: Apr 28, 2026

Glass-Based Devices to Generate Drops and Emulsions
08:45

Glass-Based Devices to Generate Drops and Emulsions

Published on: April 5, 2022

2.5K

Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and

Sisheng Li1, Minna Luo1, Adrian Bogdan Boldianu1

  • 1Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Gels (Basel, Switzerland)
|April 27, 2026
PubMed
Summary

Standardized methods are crucial for reproducible food-grade emulsion gels used in nutrient delivery. This review provides guidelines for preparing, characterizing, and evaluating these gels for reliable functional food applications.

Keywords:
bioavailabilityemulsion gelsnutraceuticalsnutrient deliverystandardization

More Related Videos

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
10:20

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

Published on: November 18, 2022

3.0K
Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications
05:26

Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications

Published on: April 13, 2022

3.3K

Related Experiment Videos

Last Updated: Apr 28, 2026

Glass-Based Devices to Generate Drops and Emulsions
08:45

Glass-Based Devices to Generate Drops and Emulsions

Published on: April 5, 2022

2.5K
In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
10:20

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

Published on: November 18, 2022

3.0K
Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications
05:26

Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications

Published on: April 13, 2022

3.3K

Area of Science:

  • Food Science and Technology
  • Materials Science
  • Biotechnology

Background:

  • Food-grade emulsion gels offer novel functional properties for innovative food products.
  • Lack of standardized methodologies hinders reproducibility and comparability in emulsion gel research.
  • Growing interest in gastrointestinal-targeted nutrient delivery necessitates robust evaluation frameworks.

Purpose of the Study:

  • To provide comprehensive methodological guidelines for food-grade emulsion gels.
  • To address the critical need for standardization in preparation, characterization, and evaluation.
  • To facilitate reliable application of emulsion gels in functional foods for nutrient delivery.

Main Methods:

  • Review of systematic approaches for emulsion gel preparation, focusing on formulation and processing.
  • Presentation of a multi-scale framework for physicochemical characterization (structural, rheological, mechanical, thermal, fluid-holding).
  • Guidelines for performance testing under simulated conditions and in vitro/in vivo gastrointestinal evaluation.

Main Results:

  • Detailed methodologies for fabricating and characterizing food-grade emulsion gels are presented.
  • Framework covers structural integrity, functional properties, and behavior during digestion.
  • Best practices for evaluating gastrointestinal fate and biological impact are discussed.

Conclusions:

  • Standardized protocols for fabrication, characterization, digestion, and reporting are essential.
  • Standardization will enhance reproducibility and comparability across studies.
  • Adoption of these guidelines will advance the reliable application of emulsion gels in functional foods.