Tuning interfacial properties and functionalities of lupin protein-pectin complexes by particle size and morphological features.

My PhD research focuses on improving the performance of plant-based proteins in food products, particularly under acidic conditions where they often do not work well. I studied mixtures of lupin protein and natural plant polysaccharides and showed that they can form complexes with different sizes and shapes. These structural differences play an important role in how well the complexes can stabilize air–water and oil–water interfaces, which are essential for products such as foams and emulsions. By linking what happens at the interfaces to the stability of the food colloidal systems (such as foams/emulsions), my research provides a better understanding of why certain plant mixed ingredients perform better than others. This knowledge can help in designing more stable, sustainable, and functional plant-based food products.