Biosurfactants are in demand by the global market as natural commodities that can be
added to commercial products or use in environmental applications. These biomolecules …

Saponins are amphiphilic glycosidic secondary metabolites produced by numerous plants.
So far only few of them have been thoroughly analyzed and even less have found industrial …

This work systematically researched the binding behavior mechanism and foaming
properties of bovine α-lactalbumin (α-La) and glycyrrhizic acid (GA) or ginsenosides (GR) in …

The relationship between the composition and structure of food emulsions was evaluated
from the effect of a mixture of emulsifiers Whey protein (WPI)-Tween 80 (T80) and the oil …

Interactions among multi-component food matrices play a key role in modulating the foam
properties. In this study, foams containing mixtures of sodium alginate (ALG; 0.5, 1.0, and …

Saponins are interfacially active ingredients in plants consisting of a hydrophobic aglycone
structure with hydrophilic sugar residues. Variations in aglycone structure as well as type …

Consumer concerns about synthetically derived food additives have increased current
research efforts to find naturally occurring alternatives. This review focuses on a group of …

Proteins are important foaming agents and emulsifiers in food processing, but protein
molecules are adsorbed slowly. Recently, surfactants, such as saponins, have garnered …

The surface and foaming properties of native soy glycinin (11S) and its heat-induced fibrillar
aggregates, in the presence of natural surfactant steviol glycoside (STE), were investigated …

Natural emulsifiers have become of increasing interest within the food and beverage
industry. Oat bran is a natural side-stream product produced during oat refinement that may …