Fuente: WIPO "tomato" The invention provides methods for enhancing emulsification properties of a first protein, by fusing the first protein (preferably a dairy protein) with an oil body-associated protein, or a protein with affinity for an oil body-associated protein, to produce a fusion protein with at least one enhanced emulsification property relative to the first protein. The invention also provides fusion proteins produced by the methods, polynucleotides encoding and cells and plants expressing, the fusion proteins, and extracts from the cells and plants comprising the fusion proteins. The invention also methods for using the fusion proteins to produce emulsions, and sequestering proteins into such emulsions, and the emulsions and protein-enriched emulsions produced. The invention also provides for the use of the fusion proteins and emulsions in compositions, and for producing compositions, including food and beverage products, particularly in dairy, and dairy product substitutes, particularly in plant-based dairy product substitutes.