Whey proteins are widely used as functional ingredients in various food applications owing
to their emulsifying, foaming, and gelling properties. However, their functional attributes are …

Background Stabilized by solid particles, Pickering foams have a much longer stability than
traditional foams and have continued to gain interest in different applications in the last two …

The solution turbidity and intrinsic fluorescence quenching increased after procyanidin was
mixed with lactoferrin. The addition of procyanidin also caused a reduction in the surface …

The depletion attraction is critical for emulsion gel stabilization, but there are fewer studies
and inconsistencies in high concentration emulsion gel systems. In this study, carboxymethyl …

In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic
acid (TA) and then their ability to form and stabilize foams was characterized. The molecular …

The research focus of the foams has recently been shifting from using inorganic materials to
biological origin materials (especially edible materials) for stabilization. The motivation for …

The effects of naringin treatment on molecular structure, interfacial adsorption behavior and
foam properties of chickpea protein isolate (CPI) were investigated in this study. Exploration …

Hypothesis Multiphase materials are often subjected to large deformations during
processing, but the rheological responses of complex interfaces (eg stabilized by proteins) …

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 …

In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients
(FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or …