Insights into the foaming properties of adzuki bean protein isolate as an alternative to egg white protein: Physicochemical and interfacial behaviors in foam decay mechanisms
June Lee, Jin-Hee Kang, Jee‐Young Imm, Hee Yang
Topics & Concepts
Egg whiteProtein isolateFood scienceChemistryEgg albumenChemical engineeringEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPhytase and its Applications