Since the pioneering work of Bungenberg de Jong and co-workers on gelatin–acacia gum
complex coacervation in the 1920–40s, protein/polysaccharide complexes and coacervates …

Background The well-known correlation between diet and physiology demonstrates the
great possibilities of food to maintain or improve our health, increasing the interest in finding …

Microgels are 'soft'microscopic cross-linked polymeric particles that are being increasingly
exploited in a variety of industries for rheology control, encapsulation and targeted delivery …

Functional and engineered colloids fabricated from edible materials have recently gained a
lot of interest for futuristic applications in the field of foods for purposes ranging from …

Background Nanofibrillation of proteins by heating at extremely acidic condition for long
durations (several hours to days) is studied enthusiastically in food science. The process …

Fluid–fluid interfaces stabilized by proteins, protein aggregates, polymers, or colloidal
particles, tend to have a complex microstructure. Their response to an applied deformation is …

Anisotropic particles exhibited unique interfacial properties, but only limited types of these
particles are available for the food industry. Protein fibrils as anisotropic particles were …

Nanofibrillar forms of proteins were initially recognized in the context of pathology, but more
recently have been discovered in a range of functional roles in nature, including as active …

Highlights•Complex interfaces are ubiquitous in food.•These interfaces have complex
microstructures and highly nonlinear mechanical behavior.•We review experimental …

There is a growing interest in using fibrils from food grade protein, eg β-lactoglobulin, as
functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from …