| Summary: | Studies on protein-based emulsifiers for food uses have progressed rapidly in the last decade, due to better stability capacity, irreversible adsorption behaviour at the interface, thick interfacial layer, and higher nutritional values as compared to synthetic emulsifiers. Emulsions stabilized with different synthetic surfactants have restricted usage because of their toxicity and safety issues. Consumers are gravitating towards ''clean label'' foods made with components that are perceived as being natural and sustainable. Recently, researchers revealed that proteins and their conjugates with natural bio-emulsifiers have the potential to develop food-grade sustainable emulsions. The functionality of proteins can be enhanced after subjecting to treatments. Each treatment modifies the protein based on its principle and each treatment has some advantages and disadvantages, so careful selection is required. Apart from it, physical complexing/conjugates of bio-emulsifiers have shown to have the potential to be used as “clean label” emulsifiers with better functional properties as compared to individual ones. This paper provides an update on the current knowledge of recent updates for the enhancement of emulsification properties of protein and the development of food-grade emulsion. Different techniques affecting the emulsification properties of protein and utilization of “clean label” physical complexing/conjugates of natural bio-emulsifiers have also been summarized.
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