Interfacial and emulsifying properties of lentil protein isolate

► Lentil protein isolate (LPI) has interfacial behaviour similar to that of globular proteins. ► LPI lowers the dynamic interfacial tension at oil-water interface faster than whey protein isolate. ► LPI has comparable hydrophobicity to that of whey protein isolate (WPI). ► The emulsion stability of LPI-stabilised emulsion is slightly lower than that of WPI stabilised ones. ► Emulsifying property of LPI can be improved by using reducing agent and increasing its concentration.