“…Moreover, rheological properties of protein–polysaccharide coacervates are also important in determining their potential utilization as fat replacers, meat analogues, coatings, edible films, etc. (Liu, Shim, Shen, Wang, & Reaney, 2017; Liu, Shim, Tse, Wang, & Reaney, 2018). Texture and overall sensory acceptability of food products are improved by designing protein–polysaccharide coacervates with preferred rheological properties (Espinosa‐Andrews, Sandoval‐Castilla, Vázquez‐Torres, Vernon‐Carter, & Lobato‐Calleros, 2010; Huang, Xiao, Wang, & Qiu, 2015).…”