Recent advances in legume protein‐based colloidal systems

Developing nature-derived surface-active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food pharmaceutical industries. Legume proteins are used extensively colloidal systems because of their small particle size, high water absorption capability, excellent (e.g., emulsification, foamability, gelation), film formation. There some limitations legume proteins, such as vapor permeability fragility, well low stability solubility. Various conventional innovative processing technologies high-pressure homogenization, ultrasonication, cold plasma processing) have been successfully employed order to modify proteins. In this review, formation protein-based applications discussed.