1. Introduction
It is well known that numerous food products are structured
concentrated emulsions with the dispersed phase size in the colloid
range [1,2]. The nature of the main components of such
emulsions is determined by their functionality. Meanwhile, stabilisers
for those emulsions cannot be chosen among synthetic
technical surfactants [3] because the principal requirement for
food application is their non-toxicity, as well as the biocompatibility
of all components of a given composition. In this respect,
(bio)polyelectrolyte protein–polysaccharide complexes are of special
interest [4,5].