Protein-stabilized emulsions

Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these functional properties. This article focuses on the influence of solution composition (pH, ionic strength, sugars, polyols, surfactants, biopolymers) and environmental stresses (heating, chilling, freezing, drying) on the stability of globular protein stabilized emulsions. (C) 2004 Elsevier Ltd. All rights reserved.