A method for preparing lipoprotein complexes, comprising: (a) cooling a starting suspension comprising a lipid component and a protein component from a temperature in a first temperature range to a temperature in a second temperature range, wherein: (i) the lipid component consists essentially of lipid particles formed by homogenization; (ii) the protein component consists essentially of lipid-binding peptides and/or lipid-binding proteins and, optionally, a lipid in an amount that is 10% or less by weight of the total amount of lipid in the starting suspension; (iii) the starting suspension is the product of a process comprising combining the lipid component and the protein component; (iv) the lipid:protein molar ratio in said starting suspension is from about 2:1 to about 200:1; and (v) said first temperature range includes temperatures no less than 10 degrees below and no more than 15 degrees above the transition temperature of said protein component and said second temperature range includes temperatures no less than 10 degrees below and no more than 5 degrees above the transition temperature of said lipid component; (b) heating the cooled suspension of (a) from a temperature in said second temperature range to a temperature in said first temperature range; (c) cooling said heated suspension of (b) from a temperature in said first temperature range to a temperature in said second temperature range; and (d) repeating steps (b) and (c) until at least 80% of the protein component is incorporated into lipoprotein complexes, thereby forming lipoprotein complexes. (a) cooling a starting suspension comprising a lipid component and a protein component from a temperature in a first temperature range to a temperature in a second temperature range, wherein: (i) the lipid component consists essentially of lipid particles formed by homogenization; (ii) the protein component consists essentially of lipid-binding peptides and/or lipid-binding proteins and, optionally, a lipid in an amount that is 10% or less by weight of the total amount of lipid in the starting suspension; (iii) the starting suspension is the product of a process comprising combining the lipid component and the protein component; (iv) the lipid:protein molar ratio in said starting suspension is from about 2:1 to about 200:1; and (v) said first temperature range includes temperatures no less than 10 degrees below and no more than 15 degrees above the transition temperature of said protein component and said second temperature range includes temperatures no less than 10 degrees below and no more than 5 degrees above the transition temperature of said lipid component; (i) the lipid component consists essentially of lipid particles formed by homogenization; (ii) the protein component consists essentially of lipid-binding peptides and/or lipid-binding proteins and, optionally, a lipid in an amount that is 10% or less by weight of the total amount of lipid in the starting suspension; (iii) the starting suspension is the product of a process comprising combining the lipid component and the protein component; (iv) the lipid:protein molar ratio in said starting suspension is from about 2:1 to about 200:1; and (v) said first temperature range includes temperatures no less than 10 degrees below and no more than 15 degrees above the transition temperature of said protein component and said second temperature range includes temperatures no less than 10 degrees below and no more than 5 degrees above the transition temperature of said lipid component; (b) heating the cooled suspension of (a) from a temperature in said second temperature range to a temperature in said first temperature range; (c) cooling said heated suspension of (b) from a temperature in said first temperature range to a temperature in said second temperature range; and (d) repeating steps (b) and (c) until at least 80% of the protein component is incorporated into lipoprotein complexes, thereby forming lipoprotein complexes.