Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
, Xuejing Fan 1, Yangyue Ding 1,* and Haotian Liu 2,*Round 1
Reviewer 1 Report
This paper offers a well-organized overview of protein-based emulsion gel systems. It provides a classification of the proteins utilized for emulsifying or gelling. The data provided for the gelling action of the plant or insect proteins are not as comprehensive as for the animal proteins, but then again, the last ones are widely used. The methods employed for improving the emulsifying/gelling properties of proteins are also categorized, as well as the interactions that happen between biopolymers used in the food industry and the methods to form protein-based emulsion gels. A brief overview of the function of protein-based emulsions gels as nutrition transporters is also provided in the article. The tables are well structured and clearly synthesize the provided information. A minor improvement should be addressed: the Conclusion section is too short and needs to be expanded in order to fully appreciate the significance of the study. I recommend making minor modification.
Author Response
Please see the attachment.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
It is an interesting work in the scope of Foods, however, some minor changes are necessary.
p4 L151. Use α-lactalbumin instead of α-lactoglobulin
p12 L432, 617, 618, 627. Use italic fonts for scientific names and words in latin
p24 L811. Write the complete name of the journal
p25 L817, 829, etc Please include all the authors in the references
p26 L879 and 883. The references by Mession et al. (2015) and Mohammadian et al. (2019) are not in the text.
The English is good and understandable
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 3 Report
This manuscript is about protein-stabilized emulsion gels with improved emulsifying and gelling properties for the delivery of bioactive ingredients: a review. It is interesting and I think, the manuscript needs minor revision. You can find my comments in below:
1. The manuscript must be revised grammatically and the English level of it must be improved by a native editor.
2. The authors must re-write the abstract and conclusion sections. I think some sentences are not needed to be in these sections.
3. In line 61, please give examples of polysaccharides and proteins that are mostly used. Also, please add this reference: https://doi.org/10.1016/j.foodhyd.2022.107758
4. In line 62, rewrite the sentence as: ''Polysaccharides (mostly having hydrophilic nature) are a large group of high molecular weight biopolymers that are utilized as thickeners, gels, emulsifiers, and stabilizers in food, pharmaceutical, and cosmetic products''.
5. In line 154, please give more details about cold-setting gel.
6. In lines 402 and 403, please add examples for food surface disinfection, seed germination enhancement and enzyme inactivation.
7. In section 5, please give more references and write more details. Re-writing this section is needed.
8. In section 6, it is better to delete future trends from the title.
9. Please increase the DPI values of figures. The quality of them is poor. Also, please make the tables more desirable. They are not looking that much good.
The manuscript must be revised grammatically and the English level of it must be improved by a native editor.
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
