REFERENCESAlves A.C., Tavares G.M. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?. Food Hydrocolloid.2019, 97, 105171. Behrend O, Schubert KAH. Influence of continuous phase viscosity on emulsification by ultrasound. Ultrason Sonochem. 2000, 7, 77–85 Beliciu C.M. and Moraru C.I. Physio-chemical changes in heat treated micellar casein-Soy protein mixtures, LWT Food Sci. Technol.2013, 54(2), 469–476. Chavana U.D., McKenzie D.B., Shahidi F. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) 2001,74(2), 177–187. Chew J.H., Liu W., Fu N., Gengenbach T., Chen X.D., Selomulya C. Exploring the drying behaviour and particle formation of high solids milk protein concentrate. J. Food Eng. 2014, 143,186–194. Dapčević-Hadnađev T., Dizdar M., Pojić M., Krstonošić V., Zychowsk L.M., Hadnađev M. Emulsifying properties of hemp proteins: Effect of isolation technique. Food Hydrocolloid. 2019, 89, 912–920. Fathi P., Moosavi-Nasab M., Mirzapour-Kouhdasht A., Khalesi M. Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment. Food Biosci. 2021,42, 101110. Foegeding E.A., Davis J.P. Food protein functionality: A comprehensive approach. Food Hydrocolloid. 2011, 25(8), 1853–1864. Hinderink E.B.A., Münch K., Sagis L., Schroën K., Berton-Carabin C.C. Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition, Food Hydrocolloid. 2019, 97, 105206. Hinderink E.B.A., Sagis L., Schroën K., Berton-Carabin C.C. Behavior of plantdairy protein blends at air-water and oil-water interfaces,Colloids Surf. B. 2020, 192 (April), 111015. Hinderink E.B.A., Sagis L., Schroën K., Berton-Carabin C.C. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends. J. Colloid Interface Sci. 2021, 583, 704–713. Ho K.K.H.Y., Schroen K., Martín-Gonzalez M.F.S., Berton-Carabin C.C. Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions.Food Hydrocolloid. 2018, 81, 180–190. Ji J., Zhang J., Chen J., Wang Y., Dong N., Hu C., Chen H., Li G., Pan X., Wu C. Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate. Food Hydrocolloid.2015, 51, 156–165. Ju Z.Y., Hettiarachchy N.S., Rath N. Extraction, denaturation and hydrophobic properties of rice flour proteins. J. Food Sci. 2006,66(2), 229–232. Khalesi M., FitzGerald R.J. In vitro digestibility and antioxidant activity of plant protein isolate and milk protein concentrate blends. Catalysts. 2021a, 11, 787. Khalesi M, FitzGerald R.J. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf. A. 2021b, 629, 127516. Khalesi M, FitzGerald R.J. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit. Rev. Food Sci. Nutr. 2022a, 62(25), 6973–6989. Khalesi M, FitzGerald R.J. Impact of variation in calcium level on the technofunctional properties of milk protein concentrate. Colloid Surf A. 2022b, 643, 128741-128748. Kristensen H.T., Denon Q., Tavernier I., Gregersen S.B., Hammershøj M., Van der Meeren P., Dewettinck K. and Dalsgaard T.K. Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate, Food Hydrocolloid.2021, 113, 106556. Le Roux L., Mejean S., Chacon R., Lopez C., Dupont D., Deglaire A., Nau F., Jeantet R. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities. LWT Food Sci. Technol. 2020, 120, 108891. Malaki Nik A., Tosh S.M., Woodrow L., Poysa V., Corredig M. Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk. LWT Food Sci. Technol. 2009, 42(7), 1245–1252. Molina E., Papadopoulou A., Ledward D.A. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins.Food Hydrocolloid. 2001, 15(3), 263–269. Nadathur S.R., Wanasundara J.P.D., Scanlin L. Sustainable Protein Sources, London, Oxford, California, Massachusetts: Elsevier. 2017. Nikbakht Nasrabadi M., Sedaghat Doost A., Mezzenga R. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloid. 2021, 118, 106789–106811. Onwulata C.I., Tunick M.H., Mukhopadhyay S. Flow behavior of mixed-protein incipient gels. Int. J. Food Prop. 2014,17(6), 1283–1302. Pizones Ruiz-Henestrosa V. M., Martinez M. J., Carrera Sánchez C., Rodríguez Patino J. M., Pilosof A.M.R. Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface. Food Hydrocolloid. 2014,35(Supplement C), 106–114. Reidy P.T., Walker D.K., Dickinson J.M., Gundermann D.M., Drummond M.J., Timmerman K.L., Fry C.S., Borack M.S., Cope M.B., Mukherjea R., Jennings K., Volpi E., Rasmussen B.B. Protein blend ingestion following resistance exercise promotes human muscle protein synthesis. J. Nutr. 2013, 143, 410–416. Reinkensmeier A., Bußler S., Schlüter O., Rohn S., Rawel H.M. Characterization of individual proteins in pea protein isolates and air classified samples. Food Res. Int. 2015, 76, 160–167. Singh T., Sogi D. Comparative study of structural and functional characterization of bran protein concentrates from superfine, fine and coarse rice cultivars. Int. J. Biol. Macromol. 2018, 111,281–288. Tarrega A., Ramírez-Sucre M.O., Vélez-Ruiz J.F., Costell E. Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa. J. Food Eng. 2012,109, 467–474. Tian S., Kyle W., Small D. Pilot scale isolation of proteins from field peas (Pisum sativum L.) for use as food ingredients.Int. J. Food Sci. Technol. 1999, 34(1), 33–39. United Nations, World Population Prospects. (2019). https://population.un.org/wpp/ Webb M.F., Naeem H.A., Schmidt, K.A. Food protein functionality in a liquid system: A comparison of deamidated wheat protein with dairy and soy proteins. J. Food Sci. 2002, 67(8), 2896–2902. Wegrzyn T.F., Acevedo-Fani A., Loveday S.M., Singh H. In vitrodynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing.Food Funct. 2021, 12(6), 2605–2616. Xia N., Wang J.M., Gong Q. Yang X-Q., Yin S-W., Qi J.R. Characterization and in vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction.J. Cereal Sci. 2012, 56(2), 482–489. Yerramilli M., Longmore N., Ghosh S. Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate Food Hydrocolloid. 2017, 64, 99–111.