Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type

► Emulsified plant oils are incorporated into myofibrillar protein gels. ► Emulsions with small oil droplets reinforce composite gels more strongly than emulsions with larger oil droplets. ► Interactions between membrane proteins and gel matrix proteins are important for the stability of the composite gels.