Glycoproteins are complex macromolecules consisting of proteins covalently linked to oligosaccharide chains. They are ubiquitous in biological systems and perform essential functions including cell signaling, immune recognition, and structural support. In food applications, glycoproteins such as those in egg whites, milk, and plant cell walls influence texture, emulsification, and stability. Glycosylation occurs post-translationally in the ER and Golgi, resulting in highly variable structures ranging from simple to highly branched glycans. Physical properties including solubility and thermal stability differ widely depending on the specific protein and glycan composition. They are amphiphilic and often exhibit both hydrophilic and hydrophobic domains.