Abstract: Emulsions are widely used in the food field, but they are thermodynamically unstable and require emulsifiers for stabilization. As common emulsifiers, animal and plant proteins exhibit different advantages in stabilizing emulsion interfaces due to differences in their molecular structures. This paper reviews recent progress in the interfacial regulation and stability of animal and plant protein-based emulsions, and compares the emulsifying properties and interfacial stability of proteins from different sources. It also explores the mechanisms of action of animal and plant proteins for the stabilization of different types of emulsions, such as low internal phase emulsions, high internal phase emulsions, and Pickering emulsions, as well as the development status of modification technologies (including physical, chemical, and biological ones) for animal and plant protein-based emulsions in food and related research fields.

Key words: animal and plant proteins; Pickering emulsions; interfacial adsorption; structure-function relationship; protein modification