Abstract
The amphiphilic nature and ability to stabilize the oil-water interface to create stable emulsions are one of the most important properties of plant proteins. The food emulsification and bioactive encapsulation properties of plant proteins have received increasing research attention because of their environmentally friendly nature and impact on health. Many new methods for characterizing and improving the emulsification potential of plant proteins have been reported. This paper reviews the principles, influencing factors, characterization methods, and modification methods aimed at improving the emulsifying properties of plant proteins. The applications of plant protein-derived emulsifiers and insights into the future development of plant protein emulsifier mechanisms and applications are also discussed.
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•The mechanisms of plant proteins' emulsifying properties are fully reviewed.•Research methodologies for plant protein to stabilize emulsions are presented.•Effects for protein emulsifiability enhancement methods are compared and analyzed.•Applications of protein emulsifier in food industry are summarized and prospected.•Main gaps for plant protein-based emulsifiers are described, with future direction.