Fabrication and characterization of high internal phase emulsion stabilized solely by modified hemp protein isolate

Key Points

• High internal phase emulsions, stabilized by modified hemp protein, show promising stability and texture.
• The study reports a significant increase in emulsion stability with the modified hemp protein, improving food product quality.
• Characterization using various techniques, such as rheology and microscopy, reveals the physicochemical properties of the emulsions.
• This highlights the potential use of hemp protein as a natural stabilizer in food science applications.