  The protein-polysaccharide combinations that lead to electrostatic complex
and coacervates formation are the object of extensive research using both
layer-by-layer and mixed emulsion approaches. The protein-polysaccharide
conjugates demonstrated interesting physico-chemical properties as stabilizers
and emulsifiers as well as texture modifiers in food products. Furthermore,
they are potential optimal nutrient delivery systems. Their complex behavior
due to several factors such as pH, ionic strength, concentration, heat, and
mechanical treatments is the main reason behind the continuous growth of the
research field. The review is reporting same recent advances on the topic,
along with an overview on the possible interactions between protein and
polysaccharide, from Maillard reaction to enzymatic crosslinking passing
through coacervates.
