This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated that ultrasound treatment exposed more hydrophobic amino acid residues. The analysis of sulfhydryl content and zeta potential showed that ultrasound caused the disulfide bond of CPI to be opened, releasing more negatively charged groups, and the solution was more stable. In addition, Fourier Transform Infrared Spectroscopy (FT-IR) and intrinsic fluorescence spectroscopy showed that ultrasound changes the secondary and tertiary structure of CPI, which is due to molecular expansion and stretching, exposing internal hydrophobic groups. The emulsification and foaming stability of CPI were significantly improved after ultrasonic treatment. Ultrasonic treatment had a minor effect on the solubility, foaming capacity and in vitro digestibility of CPI. All the results revealed that the ultrasound was a promising way to improve the functional properties of CPI.

• 200 W, and 9 min induced the highest emulsification of MPs from C. peled. • HIU induced structural modification of MPs, which strengthened the emulsification. • HIU improved the oxidative modification of MPs and the degradation of MHC. • Oxidation and MHC degradation partial contribute to the emulsification improvement.

Pickering emulsions were prepared by stabilizing thymus vulgaris essential oil (TEVO) with cellulose nanocrystals (CNCs), which formed composite films by loading the emulsions into modified tapioca/polyvinyl alcohol (PVA)-based films. The results showed that the 1.0 % CNCs-15 % TEVO emulsion had optimal stability and smaller particle size. The emulsion increased the thickness of the composite film in the form of solid material additions (thickness, 0.062-0.099 mm), which opacity given the laminating film's superior UV-blocking ability compared to blank film. The emulsion plasticizing effect enhanced the film's elongation at break (EAB, 123-159 %). In addition, due to the hydrophobicity and influencing the diffusion path of water molecules in the emulsion, the denser microstructure composite film had a lower water vapor transmission coefficient (WVP, 6.22 × 10^-11-5.35 × 10^-11g∙cm/cm²∙s∙Pa) to impede moisture penetration. Meanwhile, the composite film can effectively maintain the color and inhibit the growth of microorganisms to extend the storage time of fish fillets.

• Four polyphenols reduce the ɑ-helix structure in a dose-dependent manner. • Four polyphenols form complexes with MP in a statically quenched form. • GA improve the properties of protein gel by hydrogen bonding MP. • The order of affinity between MP and four polyphenols is EGCG > ECG > CA > GA. • CA/ECG/EGCG are mainly bound to MP by hydrophobic interactions.