Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties-Reference-Cited by-同舟云学术

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Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties

Published:2025-01 Issue: Volume:158 Page:110583
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Van den Wouwer Ben^ORCID,Scheldewaert Laura^ORCID,Brijs Kristof^ORCID,Raes Katleen,Wouters Arno G.B.^ORCID

Funder

KU Leuven

Vlaanderen Agentschap Innoveren & Ondernemen

Publisher

Elsevier BV

Reference34 articles.

1. Globular plant protein aggregates for stabilization of food foams and emulsions;Amagliani;Trends in Food Science and Technology,2017

2. On the foaming properties of plant proteins: Current status and future opportunities;Amagliani;Trends in Food Science and Technology,2021

3. Comparison of some functional properties and protein profiles of different protein sources with egg components;Büyükcan;Italian Journal of Food Science,2021

4. Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatography;Courtin;Journal of Chromatography A,2000

5. Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength;Dachmann;Food Hydrocolloids,2020

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