Proteins occur as natural and engineered assemblies in foods. This paper focuses on the microstructural aspects of some protein assemblies and their relation to processing and functionality. Examples discussed include: (a) disassembly of protein bodies in seeds during aqueous extraction; (b) freeze‐texturization and gelation of muscle proteins; (c) formation of large protein aggregates during caking of fish hydrolysate powders; (d) transformation of globular to fibrous aggregates and the role of Tg during extrusion cooking; (e) formation of mixed and filled dairy gels; and (f) kinetics of aggregation of β‐lactoglobulin.
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Aguilera et al. (1993) studied this question.
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