Pickering foams are available in many applications and have been continually gaining
interest in the last two decades. Pickering foams are multifaceted, and their characteristics …

The purpose of this study was to investigate the influence of selected saccharides (glucose,
sucrose, and maltodextrin) on the foam characteristic of egg white liquid. The rheological …

As food ingredients, protein-polyphenol aggregate particles provide a combination of
structural and health-relevant functional benefits. Particles made by complexing whey (WPI) …

Radiofrequency (RF) assisted thermal processing can significantly enhance the gel firmness
of egg white powder compared to the traditional hot room (HR) processing. Thus, the …

The aim of this study was to evaluate the physicochemical properties of batters and angel
cakes prepared from egg white powder (EWP) modified with soy peptides (SP). The results …

In this study, the influence of three selected gums including neutral locust bean gum (LBG),
guar gum (GG), and anionic xanthan gum (XG) on the foaming and baking properties of egg …

The objective of this work was to examined the effect of short-chain xylooligosaccharides
(XOS) as sweeteners on the foaming properties and physicochemical and rheological …

Abstract Chubak (Acanthophyllum Caryophyllaceae) is a shrubby plant with saponin-rich
roots. This feature makes this plant to a new source of natural surfactant. This article …

Potato proteins have been shown to be suitable alternatives for animal proteins in food foam
formulations but their ability to form and stabilize foam is mechanistically ill-understood. The …

The properties of foam concrete are greatly influenced by the quality of the foam used. The
stability of the foam is a vital property that needs dire attention when selecting surfactant …