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1. Introduction 2. Literature Review 2.1 Historical Overview of Emulsifying Agents 2.2 Pea Protein Properties 2.3 Spirulina Protein Characteristics 2.4 Applications of Pulsed Light Technology 3. Objective and Research Questions 4. Methodology 4.1 Selection of Protein Sources 4.2 Experimental Design 4.3 Pulsed Light Treatment Process 5. Emulsifying Properties Assessment 5.1 Defining Emulsifying Capacity 5.2 Measurement Techniques Used 5.3 Comparative Evaluation of Proteins 6. Experimental Results 6.1 Emulsifying Properties of Pea Protein 6.2 Emulsifying Properties of Spirulina Protein 6.3 Impact of Pulsed Light on Properties 7. Discussion 7.1 Comparing Pea and Spirulina Proteins 7.2 Effectiveness of Pulsed Light Technology 7.3 Implications for Industry Applications 8. Conclusion and Recommendations 8.1 Summary of Key Findings 8.2 Limitations and Future Research Directions 8.3 Practical Applications and Recommendations
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