On the foaming properties of plant proteins: Current status and future opportunities

• Published in: Trends in food science & technology Vol. 118; pp. 261 - 272
• Main Authors: Amagliani, Luca, Silva, Juliana V.C., Saffon, Maxime, Dombrowski, Jannika
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.12.2021; Elsevier BV
• Subjects: Aeration; Agricultural practices; animals; Commercialization; Cultivars; Environmental factors; Extraction processes; Foaming; Foaming properties; foams; Food; Food security; Ingredients; Optimization; Physicochemical properties; Plant proteins; Plant species; Protein modifications; Proteins; Sensory properties; Plant proteins; Protein modifications; Foaming properties; Extraction processes; Physicochemical properties

Aerated food products are becoming increasingly popular among consumers due to their visual appeal and peculiar sensory properties. Foam formation and stabilization are typically achieved using clean label surface-active molecules such as proteins. In recent years, the need to address pressing globa...