Quinoa protein-based emulsifiers: Mechanisms, influencing factors, modification techniques and applications

The development of biodegradable, food-grade emulsifiers for nutrient delivery and the enhancement of food quality has garnered significant attention from researchers. Quinoa protein possesses excellent nutritional and functional properties, as well as numerous health benefits. Particularly due to its emulsifying properties, quinoa protein is widely utilized in various food products, including baked goods and meat products. Its emulsifying capabilities, biocompatibility, and controlled release features make quinoa protein an ideal carrier for packaging and delivering functional substances. This paper comprehensively reviews the stability mechanisms of quinoa protein emulsifiers and discusses the effects of various influencing factors (culture, separation method, protein concentration, temperature, pH value and ionic strength) and modification methods (physical, chemical and biological modification) on its emulsifying properties. Furthermore, the applications of quinoa protein emulsifiers are explored, along with insights into the future development of their mechanisms and applications.