Besides, the additionsequence of proteins and polysaccharides also affects the structure ofemulsions formed by electrostatic interaction, and emulsions aredivided into the bilayer and mixed emulsion for this reason (Fig. 5b).Whether it is to first prepare an anionic polysaccharide/anionic proteinmixture at pH > pI, then added oil to the system and homogenized toprepare emulsions, and then adjust the pH to be lower than the pI ofproteins; or prepare anionic polysaccharide/cationic protein complex atpH < pI, followed by adding vegetable oil and homogenizing to formemulsions; both of them would form mixed emulsions.