Emulsifying capacity of heated and unheated protein dispersions was evaluated at room temperature using a modified method of Swift et al. (1961). The method is based on the measurement of electrical resistance, which the aqueous solution of protein produces at stirring upon addition of oil. One millilitre of the protein dispersion, 9 ml of filtered water, 1 ml 1 N NaCl solution and 5 ml of rapeseed oil was poured to the measuring cell and homogenized at vigorous stirring for 10 min to produce emulsion. Then, oil was added to the emulsion at a constant rate 2.07 ml/min using a peristaltic pump. The experiment was stopped at the point of phase reversal, when the mixture resistance rapidly decreased. The measurement was performed in triplicate. Emulsifying capacity was expressed as ml of oil emulsified by 100 mg of WPC.