Enhancing bubble formation and foam properties in non-alcoholic beer: the potential of iso-alpha-acids and protein hydrolysates

Food Hydrocolloids 2026

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Authors: Liezl Bossaerts, Eline Allard, Niels A. Langenaeken, Arno G.B. Wouters, Christophe M. Courtin
DOI: 10.1016/j.foodhyd.2026.113014
Cited by: 1
References: 41

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Polymer Foaming and Composites

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
181
Pages
113014–113014
Publication date
18 June 2026
Language
EN