This paper reviews the literature on various natural and synthetic biosurfactants, which can
facilitate the process of foam formation and stabilisation. Biosurfactants are an alternative to …

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 …

Mung bean is an upcoming source of plant proteins with good foaming properties. The
relation between its foaming properties and interfacial properties has not received much …

Egg white protein is a complex network system formed by the aggregation and interaction of
multiple proteins, in which two oppositely charged proteins can induce the formation of …

The deposition of proteins in the form of amyloid fibrils is closely associated with several
serious diseases. The events that trigger the conversion from soluble functional proteins into …

Converting plant proteins into functional amyloid fibrils may be an effective means to
improve their utility in novel foods and materials. Most research on engineered fibrils has …

The objective of this study was to investigate the impact of pH 12 shifting treatment of protein
and addition of a novel foam booster, aquafaba (AQ), on the properties of mung bean …

This study used peach gum (PG) and mung bean protein isolate (MBPI) as an encapsulation
agent. This study used peach gum (PG) and mung bean protein isolate (MBPI) as an …

Protein fibrils (PFs) are fundamental supramolecular units essential for constructing
structured systems, forming high-performance green functional materials, and enabling …

Amyloid-like protein nanofibrils with several nanometers in thickness and nanometer or
micrometer in length have received great attention due to the high aspect ratio, tunable …