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Generally, gelatin‐based emulsion‐filled gels (EFGs) tend to liquefy and degradation under heat sterilisation. In this study, transglutaminase (TG) cross‐linking gelatin‐based EFGs with high thermal stability and gel strength were prepared. By analysing the rheological properties, thermal stability, structural changes and their underlying mechanisms, the impact of varying cross‐linking time on the...