Emulsification z pI – protein sparingly soluble – No stabilizing repulsive surface charge – Adopt a compact structure with high viscoelasticity z Prevent unfolding and adsorption at interface z Stabilize already adsorbed protein film against surface deformation or desorption – Enhanced hydrophobic interactions – Conflicting z Optimal at pI (gelatin, egg white) z Optimal away from pI (soy prot, peanut prot, whey prot, caseins, BSA)Emulsification z pI – protein sparingly soluble – No stabilizing repulsive surface charge – Adopt a compact structure with high viscoelasticity z Prevent unfolding and adsorption at interface z Stabilize already adsorbed protein film against surface deformation or desorption – Enhanced hydrophobic interactions – Conflicting z Optimal at pI (gelatin, egg white) z Optimal away from pI (soy prot, peanut prot, whey prot, caseins, BSA)