Protein Structures as Delivery Vehicles in Foods

Protein structures are important for providing many properties of foods. Hydrophobins have recently been extracted from filamentous fungi. These are amphiphilic molecules with unusual surface-active properties. These can be used in order to make unique nano-structures in foods and also to give different behaviour in other applications. There are a great many opportunities and challenges for food scientists. Structures could be used for incorporation of ingredients or to create novel textures and products.