This review demonstrates the multifunctional roles of protein filaments in food, suggesting they enhance texture, encapsulate nutrients, and enable biosensing.
Protein filaments, ordered self-assembled protein aggregates, are versatile biopolymers with unique structural and physicochemical properties. Their potential as high-performance materials is driving significant interest for a wide range of applications within the food industry. In this context, this review covers the fundamentals of both native and synthesized protein filaments. It systematically surveys their multifaceted applications in the food industry, including their use for texture modification, interfacial stabilization, encapsulation and delivery, biosensing, contaminant removal, biobased packaging, and as scaffolds for cultured foods. Overall, protein filaments represent a class of highly versatile biomaterials with dual functionality─as both direct food ingredients and enabling materials for safety and processing─highlighting their multifaceted potential to address various needs in the food industry.
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Wang et al. (2025) studied this question.
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