Proteins exhibit a rich diversity of functional, physico-chemical and biodegradable properties
which makes them appealing for various applications in the food and non-food sectors. Such …

Proteins are important components of foods, because they are one of the essential food
groups, they have many functional properties that are very useful for modifying the …

Molecular motion of biopolymers in vivo is known to be strongly influenced by the high
concentration of organic matter inside cells, usually referred to as crowding conditions. To …

Lactoferrin (LF) and β-lactoglobulin (BLG), strongly basic and weakly acidic bovine milk
proteins, form optically clear coacervates under highly limited conditions of pH, ionic …

The heteroprotein complex formed between the two globular proteins, bovine serum
albumin and lysozyme was studied at the air–water interface by varying the subphase pH …

Animal-and plant-based proteins are present in a wide variety of raw and processed foods.
They play an important role in determining the final structure of food matrices. Food proteins …

Coacervates are self-assemblies formed by oppositely charged macromolecules in aqueous
solution. Although coacervates usually take a homogeneous spherical shape with …

This work reports on the impact of subtle change of protein charge on coacervation and
subsequent liquid–liquid phase separation between two oppositely charged globular …

Recent experimental studies show that oppositely charged proteins can self-assemble to
form seemingly stable microspheres in aqueous salt solutions. We here use parallel …

Beyond their nutritional value, food proteins are a versatile group of biopolymers with a
considerable number of functionalities throughout their extensive structures, conformations …