Emerging strategies for plant protein modification to improve their foam formation capacity and stability

Food Hydrocolloids 2026

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Authors: Débora Krichanã, Paula Zambe Azevedo, Thaís Caroline Buttow Rigolon, Paulo César Stringheta, Evandro Martins, Elham Assadpour, Pedro Henrique Campelo, Seid Mahdi Jafari
DOI: 10.1016/j.foodhyd.2026.112786
Cited by: 3
References: 128

Fields of Study & Subjects

Pickering emulsions and particle stabilization Proteins in Food Systems Surfactants and Colloidal Systems

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
179
Pages
112786–112786
Publication date
14 April 2026
Language
EN