Dual crosslinking approach of K+ and TGase to enhance the thermal stability and intestinal delivery efficiency of emulsion gels

Abstract

• TGase and K + dual crosslinking improved thermal stability of emulsion gels (EGs). • TGase and K + dual crosslinking EGs has anti-deformation elastic behavior. • Dual crosslinking EGs' isopeptide and non-covalent bonds form a compact structure. • TGase and K + dual crosslinking EGs had a unique interpenetrating structure. • Dual crosslinking EGs prolong β-carotene's retention rate and delivery efficiency.