Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties.

To improve the processing suitability of pale, soft and exudative (PSE)-like myofibrillar protein (MP), ultrasound was applied to modulate heat-induced MP aggregates and prepare MP microgel particles (MMPs). The structural and interfacial properties of MMPs were compared with those of large gel particles without ultrasound treatment and native MP. The effects of different MMP concentrations on Pickering emulsion stability, gel texture and swallowing properties were evaluated. Results indicated that MMPs prepared using ultrasound treatment at 600 W for 15 min exhibited more favourable structural modifications and enhanced emulsification potential. Compared with native MP, their surface hydrophobicity and contact angle increased by 221.88% and 50.54%, respectively. Increasing the MMP concentration from 0.5% to 4.0% enhanced emulsion stability, with hardness and gumminess increasing by 75.82% and 96.73%, respectively. According to the International Dysphagia Diet Standardization Initiative, the emulsion gels were classified as Levels 4-5, highlighting their potential for developing dysphagia-friendly foods.