Exploring the potential of water-soluble cereal constituents for stabilizing air-in-water dispersions in food products KU Leuven
The stabilization of dispersions (foams, emulsions) is an important prerequisite for determining the structure of many food products. In many cases, such systems are (partly) stabilized by proteins of animal origin. However, a highly relevant topic in the global food system, now and in decades to come, is the shift from animal protein towards plant protein based foods. Cereals represent an interesting source material for proteins and those ...