Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions

One of the current trends prominent in the food and pharmaceutical industries is the use of colloidal structures to stabilize emulsions. Complexes formed by bio-compounds, such as protein (ptn), polysaccharides (poly), and phenolic compounds (phe) have the potential to offer physical stability, besides other functional properties to emulsions, such as preservation against oxidation and thermal stability. This review focuses on recent insights regarding the contribution of ptn-poly, ptn-phe and ptn-poly-phe complexes on liquid interfaces designing innovative colloidal arrangements. Topics on the formation of non-covalent or covalent binary and ternary complexes, processes involved in the modification of molecules or complexes formation, and the different strategies of colloidal structures at the water-oil interface are addressed. Herein the information may contribute to the rational design of novel complexes with specific physicochemical and functional attributes, as well as encourage further research on this topic.