Food macromolecules play a crucial role in the formulation of a wide range of food products, such as beverages, bread and cheese. This study presents the latest research in the area, focusing specifically on experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. The volume takes a fundamental approach to complex systems, providing an understanding of the physicochemical role of macromolecular interactions in controlling the behaviour of food colloids. It pays special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds.