Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

The health benefits of anthocyanins are compromised by their chemical instability and
susceptibility to external stress. Researchers found that the interaction between …

The scientific literature from 2015 onwards with respect to foams and thin films in the context
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …

In recent years, several research groups have focused on studying the partial replacement
of animal proteins with plant proteins in food application, as an alternative to reduce animal …

The aim of this study was to design and characterize aqueous foams stabilized by egg white
protein microgels (EWPM) and compare their stability with conventional foams stabilized by …

In this study, the effect of pH (3–8), ionic strength (I, 0.01–1 M), protein particle concentration
(C, 0.5%–2%), and dispersed phase volume fraction (Φ, 0.25–0.8) on the efficacy of hordein …

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 …

Background Since the early 1990s, major health and environmental concerns have
developed and driven the emergence of diets involving a lower consumption of animal …

In mixed protein system, the emulsifying and interfacial properties are affected by the
composition and conformation of different proteins. To clarify the underlying mechanism, β …

A shift from animal protein‐to plant protein‐based foods is crucial in transitioning toward a
more sustainable global food system. Among food products typically stabilized by animal …