Recent advances in protein-based emulsions: The key role of cellulose

Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting intensive interest due to their abundant resource, good emulsifying properties, biocompatibility, biodegradability, nutritional benefits, and high acceptance as food ingredients. Relying on the rational design of protein-polysaccharide interactions and their differences in physicochemical properties, the interfacial structure and properties of protein-based emulsions can be effectively improved. This review summarizes the influence of various types of cellulose (i.e., nanocellulose, microcrystalline cellulose (MCC), cellulose derivatives and regenerated cellulose (RC)) on the stabilization and interaction mechanism of protein-based emulsions. The key role of cellulose in protein-based emulsions can be summarized as the following points, namely strengthening network stabilization, improving emulsifying property, adjusting emulsion structure, enhancing environmental stability and regulating lipid digestion. The application potential of protein-based emulsions focusing on fat replacer, 3D printed food, delivery vehicle, and material design can also be improved by introducing various types of cellulose.