Role of pickering emulsions in enhancing the preservability and functionality of protein gel systems: a structured review with bibliometric analysis

Protein gel foods, popular across age groups, have seen growing research into Pickering emulsion (PE) applications owing to their promising results. This review highlights the recent advances in the use of PE for protein gels, focusing on fat substitution, 3D-printed foods, and storage stability. It explores the functional roles, mechanisms, particle sources (e.g., nanocellulose and protein-polysaccharide complexes), and interactions within food matrices of PE. PE enhances the gel structure by forming a 3D-protein network, improving freeze-thaw and oxidative stability. As a natural fat substitute, it reduces lipid content while maintaining texture. Incorporating bioactive particles also boosts their nutritional value. The compatibility of PE with clean-label trends-replacing synthetic emulsifiers, aligns with the demand for minimally processed foods. Its innovative applications in 3D-printing and functional formulations signal potential for high-quality, nutritious protein-based products, paving the way for future industrial advancements. This review aims to bridge the gap between foundational research on PE and their applications in improving physicochemical, textural, and functional properties of protein gels for industrial food innovation.