Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate

•EYGs and SA co-constructed the emulsion gel system as new wall material.•Higher pH and moderate SA content enhanced the compactness of EYGs/SA emulsion gel.•Hydrogen bonds promoted the formation of EYGs/SA gel network structure.•EYGs/SA emulsion gel had a good in vitro digestion and encapsulation stability.•SA can delay hydrolysis of proteins and the release of β-carotenes effectively.