The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter

Abstract Natural polymers such as protein and polysaccharide belong to the basic kinds of food soft mater. With great diversity and complexity, the intermolecular assembly structure formed by these polymers can form stable co soluble complexes or have phase separation according to components compatibility and assembly structure stability, which are of vital importance for the further development of food science and industry. This article introduces the compatibility and various assembly structures of soft matter components and the various interactions between polysaccharides and proteins and their impact on microstructure, and summarizes the existing methods for characterizing compatibility of food soft matter and the stability of assembly structure.