Fabrication of dysphagia-friendly emulsion gels using tilapia protein: Synergistic effects of high-density ultrasonic modification and flaxseed gum interfacial complexation.

Protein-based emulsion gels hold considerable potential for mitigating dysphagia in elderly populations owing to their tunable mesostructure and swallowing adaptability. This study explored the feasibility of employing ultrasonicated tilapia protein (UTP) complexed with flaxseed gum (FG) as composite stabilizers to prepare emulsion gels for dysphagia individuals. Results demonstrated that ultrasonication reduced the particle size of TP and modified its spatial conformation, thereby strengthening molecular interactions between UTP and FG and promoting the formation of stable complexes with improved solubility and emulsifying capacity. Compared to TP-stabilized emulsion gels, the dense interface layer formed by UTP-FG complexes provided steric barrier and strong electrostatic repulsion, effectively preventing droplet aggregation. Increasing FG concentration further facilitated the formation of a denser gel network within the emulsion matrix. IDDSI testing indicated that emulsion gels stabilized by UTP-0.3%FG and UTP-0.4%FG complexes exhibited safe-swallowing properties. These findings provide a theoretical basis for designing gel-based foods for dysphagia management.