In recent years, oleosome-associated proteins (OPs) have gained increasing attention in the food and nutrition sectors due to their balanced amino acid composition and excellent functional properties. However, their low extraction yield, high hydrophobicity, and poor solubility hinder broader application in food systems. This review provides a concise overview of OPs’ structural features, current extraction strategies, and the impact of modification techniques on their structural and functional attributes. Special emphasis is placed on hybrid extraction methods that integrate physical treatments (e.g., ultrasound, heating, colloid milling) with traditional chemical approaches to enhance yield while preserving protein functionality. Furthermore, the review discusses how physical and chemical modifications effectively regulate OPs’ solubility, emulsifying capacity, aggregation behavior, and self-assembly characteristics. The regulatory mechanisms of different processing conditions on protein conformation and intermolecular interactions are summarized to guide functional optimization. Finally, the current technical challenges are outlined and future research directions are proposed, including the industrial scaling of hybrid extraction, precise control of structural modification, and application of OPs in emulsified and gel-based delivery systems. This work offers theoretical insight and practical guidance for the high-value utilization of OPs in food and related industries.

This study investigated the structure, interfacial properties, and digestibility of resveratrol (Res)-loaded soybean lipophilic protein (LP) nanoparticles using a urea-induced disassembly–reassembly approach. Structural analysis confirmed that LP partially restored its secondary to quaternary structures during dialysis, verifying the reversibility of structural reassembly. Analysis of LP–Res nanoparticles showed that increasing urea concentration ([U]) led to the highest encapsulation efficiency (88.32%) and loading capacity (15.91 μg/mg) at 8 M urea. Meanwhile, characterization of interfacial properties indicated that Res-loaded LP–Res nanoparticles improved interfacial features and foam stability, especially under 8U-Res conditions. Furthermore, dynamic in vitro digestion results demonstrated that 8U-Res nanoparticles exhibited sustained release and the highest digestibility (77.8%). These findings reveal the close relationship between LP structural recovery and interfacial functionality, supporting its application as a nanocarrier in nutritional delivery systems.

Although chitosan (CS)- and essential oil (EO)-based packaging systems have been widely reviewed, a focused synthesis connecting nano-delivery design with interfacial regulation, film-network evolution, release behavior, and preservation performance in real food systems remains lacking. This review addresses that gap by examining CS-based nano-delivery systems for EOs in active food packaging, with an emphasis on how carrier design and multiscale organization govern functional performance. Major delivery strategies, including nanoemulsions, nanoparticles, nanogels, Pickering emulsions, nanofibrous systems, and nanocomposites, are discussed in relation to EO stabilization, dispersion uniformity, and controlled release. Their effects on film microstructure, mechanical and barrier properties, thermal stability, optical behavior, and antimicrobial and antioxidant activities are further evaluated alongside preservation outcomes in fruits, vegetables, dairy products, meat, and aquatic products. Particular attention is given to structure-function relationships across the carrier, interface, and film-network levels, and to the distinction between established active-packaging functions and emerging smart-packaging applications. Current challenges include EO compositional variability, limited cross-study comparability, sensory constraints, migration and regulatory concerns, and insufficiently scalable fabrication routes. Future work should prioritize mechanism-informed interfacial design, standardized evaluation frameworks, food-specific release-preservation correlations, and scalable green manufacturing.

Proteins and polysaccharides represent fundamental biopolymers in food systems, whose interactions critically determine structural and nutritional properties. While conventional reviews have extensively examined protein-polysaccharide complexes (PPC), few have systematically addressed the role of modern physical processing techniques, particularly ultrasound, in modulating these interactions. As an emerging non-thermal technology, ultrasound induces unique cavitation and mechanical effects that profoundly influence both covalent and non-covalent interactions between proteins and polysaccharides, enabling the formation of novel structural complexes with enhanced functional attributes. This review uniquely focuses on the mechanistic pathways through which ultrasound promotes protein-polysaccharide complexation, systematically detailing its impact on covalent and non-covalent interactions, and resultant techno-functional properties such as solubility, emulsification, and foaming. It further explores innovative applications of these complexes across emulsions, gels, bioactive compound encapsulation, and edible packaging films. Critically, this work identifies specific future research priorities, including the correlation between ultrasound parameters and interaction dynamics, synergistic use of ultrasound with complementary processing methods, structural identification of novel conjugates, and in vivo digestion and safety evaluation of ultrasound-modified complexes. By integrating mechanistic insights with application-oriented analysis, this review provides a foundational framework for advancing the design of functional protein-polysaccharide systems using ultrasound, supporting ongoing innovation in sustainable food science.