Enhanced Emulsifying Adsorption
pH-shifted mung bean protein forms a more rigid interfacial layer at oil-water interfaces, improving emulsion stability.
Meiqi, Su · Chen, Kaiwen · Fanlin, Zhou · Shuning, Zhang · Huang, Weining · Cheng, Hao · Ning, Li · Zhou, Zhongkai · Liang, Li
Food and Bioprocess Technology 2026
pH-shifting significantly increased mung bean protein adsorption at the oil-water interface
The interfacial layer formed by pH-shifted protein is more rigid than that of untreated protein
At 10% oil content, pH-shifted protein and 65°C preheated pH-shifted protein showed the highest interfacial adsorption