Combining plant and dairy proteins in food colloid design

Emma B.A. Hinderink, Adeline Boire, Denis Renard, Alain Riaublanc, Leonard M.C. Sagis, Karin Schroën, Saïd Bouhallab, Marie Hélène Famelart, Valérie Gagnaire, Fanny Guyomarc'h, Claire C. Berton-Carabin*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

8 Citations (Scopus)


The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.

Original languageEnglish
Article number101507
Number of pages15
JournalCurrent Opinion in Colloid and Interface Science
Publication statusPublished - 2021
Externally publishedYes


  • Animal proteins
  • Fluid interfaces
  • Food structuring
  • Hierarchical structures
  • Legume proteins
  • Multiphase systems
  • Non-protein components
  • Protein aggregates
  • Protein solubility


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