The research focus of the foams has recently been shifting from using inorganic materials to
biological origin materials (especially edible materials) for stabilization. The motivation for …

Highlights•Noteworthy research activity in encapsulation, delivery systems, and
digestion.•Increasing emphasis on plant-based biopolymers as emulsifiers and …

Interactions among multi-component food matrices play a key role in modulating the foam
properties. In this study, foams containing mixtures of sodium alginate (ALG; 0.5, 1.0, and …

Our recent research showed that moderate Lactobacillus fermentation endowed egg white
with stronger foaming properties. But the individual contribution of albumen proteins and the …

Three-dimensional food printing offers the possibility of modifying the structural design,
nutrition, and texture of food, which may be used for consumers with special dietary …

Persian gum as a newly introduced source of carbohydrate polymers obtained from the trunk
and branches of wild almond trees of Zagros forests in Iran, has found wide applications in …

In the current study, the foaming properties of native egg white proteins (EWP) were
compared to those of fibrillated EWP formed by the heating of EWP solution at acidic …

Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the
food industries because of excellent emulsifying, gelling, and foaming properties …

In this study, it was discovered for the first time that oleogel can be prepared via a facile, low
temperature process through rice bran protein (RBP) foam-templates. The RBP foams were …

Microwave (MW) pasteurization is an efficient and energy saving technology, but it has the
disadvantage of thermal inhomogeneity. This study reduced the inhomogeneity of …