Wet gel were the emulsion gels we obtained, which had a three-dimensional network structure that can hold a large amount of water. The corresponding Line 570 in the manuscript has been revised to a more accurate expression, emulsion gels.
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.