Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties Universiteit Gent KU Leuven
Potato proteins have been shown to be suitable alternatives for animal proteins in food foam formulations but their ability to form and stabilize foam is mechanistically ill-understood. The present study aimed to better understand the foaming properties of a protein fraction isolated from potato trimmings, a by-product from the potato industry. This was achieved by comparing the properties of these in-house isolated proteins to those of ...