Microfluidized Hemp Protein Isolate: An Effective Stabilizer for High-Internal-Phase Emulsions with Improved Oxidative Stability.

This study presents an appealing approach for transforming liquid oils into solid-like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion-based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. This article is protected by copyright. All rights reserved.