This research examined the stabilization of water-in-oil-in-water (W/O/W) emulsion gels using flaxseed protein (FP) in combination with various starch types-including rice starch (RS), potato starch (PS), and pea starch (PES)-at concentrations ranging from 8% to 12%. In RS-based gels (Type A crystalline starch), hydrophobic interactions dominated, forming a loose network with minimal hardness (8.32 ± 0.42 kPa). PS-based gels (Type B crystalline starch) developed relatively high hydrogen bond contents (36.7 ± 1.29%), showing dense gel structure, ordered β-sheet structures, maximum hardness (156.72 ± 8.81 kPa) and water holding capacity (WHC) (94.45 ± 0.78%). PES-based gels (Type C crystalline starch) exhibited porous structures with weaker water holding capacity (78.31 ± 1.97%) but maintained moderate hardness (52.54 ± 1.50 kPa) via disulfide bonds. Increasing starch concentration enhanced hardness, hydrogen bonding, and short-range molecular order, while improving oil droplet uniformity. Optimal performance occurred at 10% concentration, balancing WHC, stability and shear-thinning. According to IDDSI standards, all the samples were classified within Level 5-7, demonstrating emulsion gels’ strong potential for dysphagia-friendly food development.
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