Effect of heat or enzymatic cross-linking treatments on the interfacial and foaming properties of soy, mung bean, and yeast proteins

International Journal of Biological Macromolecules 2026

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Authors: Xinyu Zhang, Xu Ma, Chao Wu, Yi Zheng, Hui Hu, David Julian McClements, Qiang Wang, Aimin Shi

DOI: 10.1016/j.ijbiomac.2026.151311

Cited by: 2

References: 46

Fields of Study & Subjects

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

References 46