For different reasons, there is an increasing interest in plant-based foods as well as vegetarian and vegan dairy and meat alternatives. Frequently, those foods represent dispersed systems and more specifically food emulsions with proteins as emulsifying food ingredients. Owing to a very heterogeneous composition of plant proteins and a wide range of structural varieties in the proteins, it is worth discussing if our current understanding of interfacial and emulsifying properties of proteins is sufficient to meet the challenges associated with the utilisation of plant proteins for the stabilisation of food emulsions. To this purpose, we review the current understanding of the interfacial behaviour of proteins, summarise analytical techniques for their characterisation and critically discuss the available literature on oilseed and legume proteins to identify future research needs and opportunities for customised emulsion design.

由于不同的原因，人们对植物性食品以及素食和纯素乳制品和肉类替代品越来越感兴趣。通常，这些食品代表分散系统，更具体地说是含有蛋白质作为乳化食品成分的食品乳液。由于植物蛋白的组成非常异质，并且蛋白质的结构种类繁多，我们目前对蛋白质界面和乳化特性的了解是否足以应对与利用植物蛋白进行研究相关的挑战，值得讨论。食品乳液的稳定性。为此，我们回顾了目前对蛋白质界面行为的理解，