Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications

• The soxhletation extraction technique by plant-based was succeeded improvements. • The technique was used on defatted that impacted alkaline-pH adjustments. • Protein isolates from cowpea showed excellent performance in O/W emulsion stability. • Stabilizing is impacted on increasing the protein-water interface. • Cowpea as the natural base is a good product for food industries. The demand for natural-based food has grown worldwide, leading to a shift towards natural ingredients like cowpeas. Recently, cowpeas may be used as alternative meals or supplements for diet programs. However, the effect of pH adjustments in the current research was still less understood in the emulsion process. Here we investigate that cowpea protein isolate (CPI) is utilised in emulsion mechanistic-based polymer and its modification depending on the pH adjustments. We found that, in controlling pH assays, emulsion has a remarkable improvement in properties at pH 9.5, especially in the oil-in-water emulsion process. For the yield of cowpea protein isolate, these results showed the highest protein yield at 63.54 %, comparable to untreated cowpea powder (21.50 %). Moreover, we found the emulsion stability from protein as the emulsifier in the emulsion process. Our results demonstrate how the control of pH blend in cowpea protein isolate can modify the emulsion properties. We expect our assay to be a starting point for deep explanations in modelling approaches. The researcher can combine action with kinetics and thermodynamics models. Furthermore, emulsion is a major implication for the development of the food system and a well-alternative way to enhance the health of a natural-based product.