Physical stability of plant protein-stabilized food emulsions: A multiscale approach

As the demand for plant‑based foods grows, we need reliable ingredients that can replace the functional properties of animal proteins. Many everyday foods, like mayonnaise, sauces, and dairy-alternatives, are emulsions: tiny oil droplets that must stay evenly mixed. To make stable plant‑based emulsions, we need to understand how plant proteins behave during real processing conditions. My PhD research explored how proteins from potatoes and faba beans can help keep oil-in-water emulsions stable. I found that potato proteins are excellent at keeping oil droplets apart, even under tough conditions like heating, or other ingredient addition (salt or pectin). Faba bean proteins can also work, but only when conditions are well-controlled. Heating plays a big role: it can help by thickening the liquid, but overheating can also damage the proteins. Overall, stability depends on several factors working together at different scales, both in the liquid and at the oil-water interface. These insights help food manufacturers formulate more stable and appealing plant-based products.