Some physico-chemical aspects of protein processing in foods. Multicomponent gels

The food industry produces an increasing variety of formulated foods. Processed food systems usually contain proteins and polysaccharides performing both nutritional and structural functions. Interactions between these macromolecular substances may result both in their thermodynamic incompatibility and in complexing, thereby affecting the physico-chemical properties and structure of many foods. Elucidation of these interactions is of particular importance for understanding synergistic and antagonistic effects of food additives. This paper reviews the thermodynamic origin of food hydrocolloid functionality.