The rapid development of the petroleum industry has led to increasing demands for high-
performance oilfield working fluids, such as drilling fluids, fracturing fluids, and fluids for …

Casein is among the most abundant proteins in milk and has high nutritional value. Casein's
interactions with polysaccharides, polyphenols, and metal ions are important for regulating …

The synergistic effect of polysaccharides plays a crucial role in regulating the foaming
properties of protein based aerated foods. In this study, the synergistic improvement …

Gliadin nanoparticles (GNPs) have impressive foaming properties, but their foam capacity
and stability are sensitive to acidic pH, due to inferior interfacial properties. To regulate the …

The commercial production process will partially damage the foaming properties of soy
protein isolate (SPI). Adding functional polysaccharides have a positive effect on the …

Microgelation can significantly enhance the interfacial activity of polysaccharide and the
ability to stabilize emulsion, but the interfacial behaviour of microgels and the intrinsic …

In the present study, the non-fat whipped cream analogue was formulated by the
combination of soy protein isolate, different polysaccharides and sucrose. Compared with …

Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food
because it gives a series of unique textures, structures, and appearances to foods while …

Proteins and polysaccharides are two essential biopolymers, each with unique functional
properties. Proteins are known for their foaming, emulsifying, and gelling abilities but often …

Zein with a modified fibrosis conformation has been demonstrated to be an effective surface
component for stabilizing Pickering foam. In this study, a non-thermal deamidation method …