Fava bean protein isolate (FBPI) was hydrolyzed by Alcalase with different degrees of
hydrolysis (DHs), and the role of hydrolysates in oil-in-water (O/W) emulsion stability was …

Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein
isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the …

This study investigated how different ways of assembling of faba bean protein isolate (FBPI)
and chitosan (CH) affected the oil-in-water emulsion stability. Emulsions were prepared …

Previously developed radical-scavenging pea protein hydrolysates (PPHs) prepared with
Flavourzyme (Fla-PPH) and Protamex (Pro-PPH) were used as cosurfactants with Tween 20 …

Understanding the behavior of protein surfactants at the oil–water interface is essential to
the design of physicochemically stable emulsions. The objective of the study was to …

The process, known as alkali pH-shifting treatment, was able to improve the emulsifying
capacity of pea protein isolates (PPI). In this work the mechanism was further investigated …

This study evaluated the effect of enzymatic hydrolysis on the emulsion microstructure and
bioactive properties of oil-in-water emulsions generated using chickpea protein concentrate …

In this study, effects of two animal–based and two plant–based proteins on the stability of
W/O emulsions were evaluated. On physical stability, turbiscan stability index values …

Soybean oil-storing organelles called oil bodies/oleosomes (OBs) are a potential eco-
friendly plant-based emulsifier, whereas combinational effects of acid and salt addition on …

BACKGROUND Oil‐in‐water (O/W) emulsions are thermodynamically unstable and are
easily oxidized. Recently, protein hydrolysates have been used to enhance the emulsifying …