Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

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 …

Proteins play a crucial role in determining texture and structure of many food products.
Although some animal proteins (such as egg white) have excellent functional and …

Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for
developing stable emulsions and foams in food systems. Plant crops are often processed …

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 …

Wolffia globosa is an interesting alternative plant-based protein source containing up to 40%
protein dry weight. Dried duckweed protein extract (PE) was obtained using ultrasound …

Foaming ability of oat protein isolate (OPI) was analysed at pH 4 and 7. Foaming properties
were influenced by partial hydrolysis with trypsin (OPT) and alcalase (OPA). The …

Different aggregation morphologies of ovotransferrin (OVT) aggregates were successfully
obtained through precise control, and the effects on structural, physical, liquid–liquid and …

Formation of amyloid fibrils (ie., protein structures containing a compact core of ordered β-
sheet structures) from food proteins can improve their techno-functional properties. Wheat …

Protein based nanoparticles (NPs) are promising new surface-active ingredients for
stabilizing air-in-water or oil-in-water dispersions in food systems. Fundamental knowledge …