Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application.

This review presents recent advances in the combined use of protein and polysaccharide for synergistic stabilization of high internal phase emulsions (HIPEs). Four types of protein-polysaccharide systems that can be used as stabilizes for HIPEs are discussed, including non-covalent complexes, covalent conjugates, core-shell nanoparticles, and ternary complexes. These binary/ternary systems exhibit favorable performance in the construction of stable HIPEs, protection and controlled delivery of bioactive compounds. We discuss various material sources, formation mechanism, and physicochemical characteristic of each system. The challenges associated with the appropriate selection of wall materials, interaction with digestive systems, and in vivo biological fate of HIPEs are also highlighted. This review could help comprehensively understand the synergistic efficiencies of protein and polysaccharide on HIPEs for the functional food applications.