Food proteins: A review on their emulsifying properties using a structure–function approach

•The review covers plant and animal protein stabilised emulsions.•The review covers protein dynamics and affinity to the oil–water interface.•The review discusses mechanisms of emulsion instability.•The review discusses the effect of polysaccharides on protein-stabilised emulsions.

Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery. The systematic study of the proteins at the interface and the factors that affect their stability (i.e., conformation, pH, solvent conditions, and thermal treatment) has allowed for a broader use of these emulsions tailored for various applications. In this review, the factors affecting the stability of emulsions using food proteins will be discussed. The use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.