Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,
4-linked d-galacturonic acids in common. They have been widely used as emulsifiers …

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 …

Modification of hydrocolloids to alter their functional properties using chemical methods is
well documented in the literature. There has been a recent trend of adopting eco-friendly …

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 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 …

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 …

The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and
hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling …

The impact of preheating and phenolic treatment on the adsorption behavior at the air–water
interface and subsequent foaming properties of whey proteins isolate (WPI) was …

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 present study examines the foaming behavior of pea and faba bean protein
concentrates and isolates and explores the impact of pH and protein-polysaccharide …