Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions

The over consumption of lipid largely induces the serious obesity problem around the globe. In food products, the vast majority of lipids are present as emulsions wherein the modulation of lipolysis is significant for controlling energy intake. As one of the most commercialized proteins, soy protein inherently owns superior capacity in delaying lipolysis as emulsifier, and its capacity could be remarkably augmented once reconstructed as Pickering-like stabilizers. This mini review concisely summarized the recent advances in the fabrication of soy protein/peptide-based particles with varied physicochemical features, and their performance in controlling lipid digestion in emulsions as well as the mechanism involved was discussed with emphasis, aiming to provide certain guidance for the design of emulsion-based functional foods modulating lipid digestibility.