Introduction: surface activity and functional properties of proteins; enhanced hydrophobicity - formation and properties of surface-active proteins; increased anionic charge - conformational and functional properties; deamidation and phosphorylation for food protein modification; preparation and functional properties of protein-polysaccharide conjugates; enzymatic modification as a tool for alteration of safety and quality of food proteins; denaturation of globular proteins in relation to their functional properties; protein-surfactant interactions; factors affecting applications of native and modified proteins in food products.