Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues
Year: 2022
Type: article
Source: Food Hydrocolloids
Authors: Zhou Lu, Pin-Rou Lee, Hongshun Yang
Institutions: National University of Singapore, Suzhou Research Institute
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4311774096