Hypothesis
Plant proteins form weaker interfacial films due to their compact structure and lower interfacial activity                                                                                        By tuning physicochemical properties of these proteins vi a sonication and heating can help improve their interfacial behaviour                                                These modified proteins can provide enough stability to the liquid liquid interfaces for emulsion preparation

Introduction
The interfacial properties of plant proteins provide useful insight into the formation and stabilization of emulsions These interfacial properties depend strongly on structural properties of protein (e g molecular flexibility, surface hydrophobicity, and state of sulfhydryl groups) and bulk conditions (e g ionic strength, pH, and protein concentrations) Limited literature is available on s tructural modifications of plant proteins via heating and sonication and their impact on improving interfacial rheology Therefore, this study is proposed to structurally modify soy protein by heating/sonication and its applications to develop stable emulsions/foams.

References
Nasrabadi, M. N., Doost , A. S., & Mezzenga , R. (2021). Modification approaches of plant based proteins to improve their techno functionality and use in food products. Food Hydrocolloids, 118, 106789.
Lima, R. R., Stephani, R., Perrone, Í. T., & de Carvalho, A. F. (2023). Plant based proteins: A review of factors modifying the protein structure and affecting emulsifying properties. Food Chemistry Advances, 100397.