Advances in the Preparation, Properties and Applications of Plant Protein-Cellulose Stabilized Emulsions

Plant proteins, as natural amphiphilic macromolecules, are mainly derived from plants such as soybean and pea. Due to their excellent functional properties such as emulsification, foaming and gelling, they have significant potential and research value in various fields such as the food industry, biomedicine, and material science. However, emulsions formed solely from proteins are prone to instability due to the influence of various environmental factors. Existing studies have shown that the introduction of polysaccharides can effectively improve the interfacial structure and performance of plant protein-stabilized emulsions. As a common natural polysaccharide, cellulose has attracted widespread attention due to its good biocompatibility, biodegradability and low cost. Based on covalent and non-covalent interactions, plant protein-cellulose stabilized emulsions exhibit stable network structures and excellent properties. To provide a better understanding of recent progress in plant protein-cellulose stabilized emulsions, this paper reviews the raw materials, preparation methods and emulsion properties, focusing on the factors influencing the structures and properties of plant protein-cellulose stabilized emulsions. Meanwhile, it summarizes the current status the application of these emulsions, aiming to provide insights for the improvement and utilization of protein-cellulose stabilized emulsions.