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Proteins and polysaccharides are the two key ingredients commonly used in food products to achieve the desired stability, performance and consistency. Since individual biopolymers cannot always meet these requirements, biopolymer mixtures – particularly those containing protein and polysaccharide – are frequently applied, for example in ice cream, yogurt and mayonnaise. The coexistence of protein and polysaccharide in food products provides rich opportunities for designing phase behaviours, microstructures (and subsequently improved textures), mechanical properties and functionalities through controlling molecular interactions between protein and polysaccharide.

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