The scientific literature from 2015 onwards with respect to foams and thin films in the context
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …

Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the
food industries because of excellent emulsifying, gelling, and foaming properties …

The foaming properties of egg white protein (EWP) after pH-induced unfolding (pH 2, pH 4,
pH 10 and pH 12) and refolding treatment (pH 2–7, pH 4–7, pH 10–7 and pH 12-7 (adjusting …

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded.
However, this solution is now widely used by the vegan community as an egg replacement …

The pore features are key parameters that influence the mechanical properties, thermal
insulation, and durability of concrete. The impact of the printing process and rheological …

Egg white is often used in various food products because of its good functional properties
such as gelling, foaming and emulsifying. In this article, heat treatment (30, 40, 50, 60° C, 10 …

Egg white protein was phosphorylated with microwave assistance (200 W, 300 W, 400 W,
500 W and 600 W) in the presence of sodium tripolyphosphate at pH 8.0, and the structural …

For this work, the aim was to investigate the adsorption of the tannic acid (TA)/sodium
caseinate (SC) nanocomplexes at the air/water interface and then to research its …

The purpose of this study was to investigate the influence of selected saccharides (glucose,
sucrose, and maltodextrin) on the foam characteristic of egg white liquid. The rheological …

Our recent research showed that moderate Lactobacillus fermentation endowed egg white
with stronger foaming properties. But the individual contribution of albumen proteins and the …