Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …

The interactions of proteins and polyelectrolytes lead to diverse applications in separations,
delivery and wound repair, and are thus of interest to scientists in eg (a) glycobiology,(b) …

Hydrocolloids are among the most widely used ingredients in the food industry. They
function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in …

Recent advances on protein–polysaccharide electrostatic complex and coacervates'
formation, structure and properties are presented. The first section emphasises on the …

We review approaches aimed at deciphering the physical mechanisms responsible for viral
structure and assembly. We discuss the basic principles of condensed matter physics …

The exploitation of protein–polysaccharide interactions offers opportunities for the design of
new ingredients and interfacial structures with applications in the food and pharmaceutical …

Charged polymers are macromolecules with ionizable groups. These polymeric systems
demonstrate unique properties that are qualitatively different from their neutral counterparts …

The mechanism of protein–polyelectrolyte complexation on the wrong side of the isoelectric
point has long puzzled researchers. Two alternative explanations have been proposed in …

During the application of Whey proteins (WPs), they often have complex interactions with
saccharides (Ss), another important biopolymer in food substrate. The texture and sensory …

Proteins and other biomolecules contain acidic and basic titratable groups that give rise to
intricate charge distributions and control electrostatic interactions.'Charge …