ReviewFrontiers in nutrition2022
Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 30 citations in OpenAlex.
- Protein-lipid interactions in food matrices and their roles in gastrointestinal lipid digestion.Food chemistry: X · 2026Review
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- High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges.Comprehensive reviews in food science and food safety · 2026Review
- Temperature-Mediated Structure-Functionality Changes in Soybean Meal Protein via Extrusion.Foods (Basel, Switzerland) · 2026Article
- Phytochemical Engineering of Alternative Plant Proteins for Enhanced Nutrition and Digestibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application.Gels (Basel, Switzerland) · 2026Review
- Effect of heat treatment on physicochemical, interfacial, and encapsulation properties of pea and soy protein-based emulsions and their spray-dried powders.Food chemistry: X · 2025Article
- Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy.Current research in food science · 2025Article
- Utilization of beef lung powder in model chicken emulsion formulation.Food science & nutrition · 2024Article
- Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future functional foods. Understanding the interfacial related mechanisms involved are essential for improving the quality of food products. Protein can effectively reduce interfacial tension and stable immiscible phases. The interfacial properties of proteins directly affect the emulsion qualities, which have gradually become a prospective topic. This review will first briefly discuss the interfacial-related fundamental factors of proteins. Next, the paper thoroughly overviewed current physical and chemical strategies tailored to improving the interfacial and emulsion properties of proteins. To be summarized, a higher flexibility could allow protein to be more easily unfolded and adsorbed onto the interface but could also possibly form a softer interfacial film. Several physical strategies, such as thermal, ultrasound and especially high-pressure homogenization are well applied to improve the interfacial properties. The interfacial behavior is also altered by various green chemical strategies, such as pH adjustment, covalent modification, and low molecular weight (LMW) surfactant addition. These strategies upgraded emulsion properties by increasing adsorption load, accelerating diffusion and adsorption rate, associated with lowering interfacial tension, and promoting interfacial protein interactions. Future researches targeted at elucidating interfacial-bulk protein interactions, unraveling interfacial behavior through
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