Table 2.

Methods for improving the emulsifying and gelling properties of proteins in emulsion gels.

Modification Approach	Treatment Condition	Protein Type	Modified Characteristics	References
Physical techniques	Heat treatment	Soybean protein isolate	Emulsifying properties↑ The strength of the emulsion gels↑ (when induced by glucono-δ-lactone and CaCl2)	[77]
		Pea protein isolate	Emulsion-forming ability↑ (pH = 7.0)	[78]
	Microwave treatment	Germinated tartary buckwheat protein	Solubility and Emulsifying properties↑	[79]
		Soybean protein isolate	Texture, water-holding, and hydration properties of the emulsion gel↑	[80]
	Ultrasound treatment	Soybean protein isolate	Solubility and oil binding capacity↑ Rheological properties of emulsion gels↑	[81]
		Whey protein	Mechanical properties of emulsion gels↑	[82]
		Soybean protein isolate	Particle size↓ and the water holding capacity↑ of the emulsion gels Chemical stability and bioaccessibility of β-carotene in the emulsion gels↑	[8]
	High hydrostatic pressure treatment	Rice bran protein	Solubility, emulsifying properties, and foaming properties↑	[83]
		Myofibrillar protein	Solubility↑ Microstructure and hardness of myofibrillar protein gel↑	[84]
		Whey protein isolate	The gel structures and creaming stability of the Pickering emulsion gels↑	[85]
	Cold plasma treatment	Peanut protein	Protein solubility↑ Emulsion stability↑ Water holding capacity of the protein gel↑	[86]
		Grass pea protein isolate	The interfacial and emulsifying properties↑	[87]
Protein-protein interactions	Electrostatic interactions	Soybean protein isolate–whey protein isolate composite	Water-holding capacity and texture of the composite protein-based emulsion gel↑ The bioavailability of vitamin E↑	[33,88]
		Lactoferrin and β-lactoglobulin composite	The encapsulate of B9 by the Lactoferrin–β-lactoglobulin coacervates↑	[89]
Protein-polysaccharide interactions	Thickening with polysaccharides	Soybean protein isolate–flax gum	Rheological properties, thermal properties, microstructure, and gel properties of the SPI-FG based emulsion gels↑	[90]
		Crayfish protein–xanthan gum	Emulsion stability↑	[91]
		Whey protein isolate–sodium alginate	The gel strength and viscosity of the double-crosslinked emulsion gels↑	[92]
	Electrostatic interactions	Lactoferrin-xanthan complex	The stabilization of Lactoferrin-xanthan complex by adding xanthan↑	[93]
		Soybean protein isolate–κ-carrageenan complex	The complexes-based emulsion and oleogel stabilization↑	[94]