Plant protein-based particles as food foam and emulsion stabilizing agents KU Leuven
Foams and emulsions give texture and mouthfeel to food products such as sauces, meringues, coffee foams and many more. They usually consist of finely dispersed air bubbles or oil droplets in an aqueous phase. Such dispersions are often stabilized by animal proteins, such as those of egg white or milk. Such proteins position themselves at the surface of air bubbles or oil droplets, thereby preventing the dispersions from separating into two ...