Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.

中文翻译：

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控制食物蛋白质相互作用和组装的软性方法。

基于动物和植物的蛋白质存在于各种各样的生食和加工食品中。它们在确定食品基质的最终结构中起着重要作用。食物蛋白的生物学起源，分子结构和超分子组装各不相同。这种多样性导致了分段的实验研究，这些研究通常集中于一种或两种蛋白质，但阻碍了对食物蛋白质整体结构的更一般的理解。在这篇综述中，我们提出了如何使用软物质物理学来控制食物蛋白质组装的统一观点。我们讨论了高分子和胶体科学中最能描述和预测蛋白质相行为的物理模型。我们探索沿两个轴的相变的发生：蛋白质浓度增加和分子吸引力增加。