中文摘要：

综述了国内外乳蛋白乳化特性的研究方法、影响乳化特性的因素及其应用。乳蛋白吸附在油水界面的能力和稳定乳浊液的能力不仅受到乳蛋白本身的结构、柔韧性、聚集状态、组成和水解状态的影响,p H值、离子环境以及其他食品添加剂（多糖、表面活性剂）也会对乳化性能产生影响。乳蛋白乳化特性的应用主要集中在冰淇淋和搅打稀奶油等产品中。此外,对乳蛋白改造的纳米乳化技术在国外也研究较多。

英文摘要：

This paper reviews the researches of methods which can evaluatethe emulsifying properties of milk protein. This paper also reviews the factors which can influence the emulsifying properties of milk proteins. It concludes that the absorbing ability and stable oil-water interface of milk proteins are not only determined by structures, composition, flexibility and state of aggregation of the milk proteinsbut also by p H, ionic environment and food additives such as polysaccharides and surfactants. Furthermore,this paper also expounds the applications of milk proteins in ice cream and whipping cream, and introduces a foreign nanotechnology which can change the emulsifying properties of milk proteinscalled nanoemulsions.