Ying Kuang

Conflicts of Interest The authors declare that they have no conflicts of interest related to the manuscript titled “Investigation on the stability and rheological properties of zein deamidated hydrolysate-sodium alginate emulsion gels cross-linked via transglutaminase,” which was submitted to Starch. We confirm that the results and interpretations reported in the manuscript are original and have not been plagiarized.

Conflicts of Interest The authors declare no conflicts of interest. Data Availability Statement The authors have nothing to report References 1, “Coherent Expanded Aerogels and Jellies,” Nature 127 (1931): 741–741, https://doi.org/10.1038/127741a0. 2 and , “Review of Aerogel-Based Materials in Biomedical Applications,” Journal of Sol-Gel Science and Technology 77 (2016): 738–752, https://doi.org/10.1007/s10971-016-3968-5.

1 INTRODUCTION Moisture loss is a common phenomenon during the storage of fruits and vegetables, resulting in water loss, wilting, shrinking, and even decay. Temperature is an important factor affecting the physiological metabolism of fruits and vegetables during storage (Ning et al., 2019). Low temperature can decrease the respiration intensity and metabolic rate. The water produced by respiration will contribute to water activity (aw) and water transfer.