Particle engineering of protein-polysaccharide complexes for oil in water emulsion stabilization

This work aims to establish novel food emulsifiers. Hereby, stable colloidal nanoparticles will be obtained by protein-polysaccharide electrostatic complexation and heat treatment. These functional food-grade nanoparticles are expected to have some advantages over classical emulsifiers, such as being stable to oral consumption conditions, enabling the controlled release of bioactive compounds and allowing the stabilization of complex food systems.