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Proteins are biomolecules that are composed of amino acids and can be divided into plant‐based (e.g. soy protein, zein, and gliadin) and animal‐based proteins (e.g. gelatin, casein, and whey proteins). Plant proteins such as zein (extracted from maize) and gliadin (a component of gluten, extracted from wheat) are applied in the food industry as stabilizers of Pickering emulsions. However, pure protein emulsions are sensitive to changes in pH, which can be overcome by the formation of polymer‐biopolymer complexes. Zein nanoparticles can also be used to protect a hydrophobic core (such as vitamins) against oxidation and hydrolysis. Soy protein isolate, whey protein isolate, and casein are used in the formation of coacervates to encapsulate lipophilic‐active ingredients (Chapter 14). Gelatin, a natural water‐soluble protein obtained from collagen, is used in food‐packaging applications (Chapter 15).

Amino acids, the building blocks of proteins, and aliphatic diacids, like fumaric, glutaric, azelaic, and itaconic acids, have been used for the synthesis of MOFs with good water sorption and heat transfer applications (Chapter 12).