Dysphagia is an oral disability characterized by swallowing difficulties, aspiration, and choking. The bulk of most prepared foods present a risk for people with dysphagia; hence their diet consists of modified-texture foods. In this study, two emulsion gels formulated with Alkylresorcinols-saponin, and Inulin-Psyllium husk combinations were assessed in the improvement of texture, stability, and enzyme inhibition of food purees. Ultrasound enhanced encapsulation and reduced droplet size to improve emulsion stability. The addition of the emulsion gels improved the consistency and Total Expressible Fluids (TEF) of the puree samples. Enzyme tests showed inhibition of α-amylase, α-glucosidase, and xanthine oxidase by AR-Saponin and Inulin-Husk emulsion gels which transferred to purees, with higher inclusions showing better inhibition. The delay in the activity of these enzymes helps to improve the physicochemical properties of foods during oral processing for people with dysphagia. Therefore, these developed emulsion gels could be beneficial in formulating modified-texture foods.