Improving Emulsion Performance: Overcoming Solubility Limitations of RBP

Yet, the presence of sulfhydryl groups and disulfide bonds in RBP results in its limited solubility and unsatisfactory emulsion performance when used as the sole stabilizer. On the other hand, protein nanoparticles are typically formed through the aggregation of different subunits, held together by secondary bonds such as hydrophobic interactions, van der Waals forces, and hydrogen bonding. These bonds play a crucial role in preserving the structural integrity of the protein nanoparticles.