Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic
biopolymer, ovalbumin has successfully been involved in numerous food and …

The protein-polysaccharide system is natural, and it has been widely applied in food
manufacturing in recent years. However, the interactions in the system might be affected by …

Although protein-polysaccharide complexes have shown tremendous potential in stabilizing
high internal phase Pickering emulsions (HIPPEs), it is unclear whether coacervates have …

Polysaccharide-protein mixtures offer a promising approach to fabricating composite binary
gels for the food processing industries. This study was aimed to investigate the effects of …

Water-in-water emulsions are formed due to the thermodynamic incompatibility between
their components, which leads to phase separation. Water-in-water emulsions have many …

Most globular protein solutions will form turbid gels when heated and exhibit unsatisfactory
mechanical strength. Our previous study found that highly charged dextran sulfate (DS) has …

Egg white protein is a complex network system formed by the aggregation and interaction of
multiple proteins, in which two oppositely charged proteins can induce the formation of …

The dynamic adsorption properties of ovalbumin and lysozyme at the air-water interface and
the macroscopic foam properties at neutral pH were reported in this work. The maximum …

Coacervates of protein-polysaccharide complexes that self-assemble through electrostatic
interactions exhibit varying morphologies and functional properties. This study investigated …