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Animal and plant proteins are present in a wide variety of raw and processed foods. They play a crucial role in determining the final structure of food matrices. Controlling their interactions and the construction of their assemblies is therefore essential to manage structuring processes, imagine new technological pathways or new food products. Food proteins differ in terms of their biological origin and molecular structure; furthermore, they may be present in a native form within more or less complex supramolecular assemblies.

This work, published in the journal Annual Review of Food Science and Technology, discusses the physical models of polymer and colloid science, and shows how these can be used to describe and predict the behaviour of proteins; for example, through the mechanisms governing phase separation which are highly sensitive to interactions between proteins.

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