Vitamin A Emulsion Encapsulated with Whey Protein Isolate–Soybean Lecithin Enhances Surimi Gel Structure and Protein Conformation

In this study, whey protein isolate–soybean lecithin-encapsulated vitamin A emulsion (VA-WSE) with different oil-to-water ratios was prepared and characterized. The impact of VA-WSE on the physicochemical characteristics of Nemipterus virgatus surimi at varying concentrations was determined. The VA-WSE emulsion exhibited the best stability when the oil-to-water (O:W) ratio was 1:1 (w/w). Composite gels prepared by mixing VA-WSE (O:W = 1:1, w/w) with surimi at different ratios showed...