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Functionality of potato proteins in emulsions and foams: A process–structure–function perspective
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DOI：10.1016/j.foodhyd.2026.113177.png)
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Abstract
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• Patatin and protease inhibitors display unique emulsifying and foaming behaviors. • Isolation and modification methods strongly affect potato protein functionality. • Emulsion and foam stability depend on protein structure and aggregation state. • Potato protein fractions may interact synergistically or antagonistically. • Targeted modifications improve functionality via molecular or colloidal changes.
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12.4
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1.3W
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9.6W
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