Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

Many globular proteins are good emulsifiers or stabilizers for oil-in-water emulsions. It is generally recognized in the field that globular proteins tend to undergo a structural unfolding and rearrangement when adsorbed at oil-water interface, and as a result, a viscoelastic interfacial film is formed. However, more evidences are fast accumulating in recent years to show that globular proteins exhibit a great potential to perform as soft...