Albano, Kivia Mislaine [UNESP]Cavallieri, Ângelo Luiz FazaniNicoletti, Vânia Regina [UNESP]2019-10-062019-10-062019-01-02Food Reviews International, v. 35, n. 1, p. 54-89, 2019.1525-61038755-9129http://hdl.handle.net/11449/188611Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, in which oil droplets are emulsified by a protein, with a stabilizing polysaccharide. This review highlights the physical and chemical aspects involved in the electrostatic interaction between proteins and polysaccharides, their application in emulsion stabilization, and processing alternatives for their production. Emphasis is given on applications and chemical characteristics of whey protein concentrate, soy protein isolate, pectin, and sodium alginate, that is, biopolymers often applied in emulsion formulations.54-89engElectrostatic interactionemulsionspectinsodium alginatesoy protein isolatewhey protein concentrateResenha10.1080/87559129.2018.1467442Acesso aberto2-s2.0-85059880531