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Solubility and aggregation state govern foam performance of lab-extracted and commercial soy proteins

delete2026-07-29
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OA
AI
J
Jeta Purrini
C
Constantinos V. Nikiforidis
E
Erik van der Linden
J
Jack Yang *
DOI：10.1016/j.foodhyd.2026.113178delete
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Abstract

Abstract

En 中文
• Solubility is the primary prerequisite for foam properties. • Extensive aggregation masks the influence of molecular properties on foams. • In lab-extracted proteins, molecular and aggregate properties affect foams. • In commercial proteins, negative effects of aggregates dominate.
Keywords:
Plant protein
Molecule-related properties
Foam properties
Structure-function relationship
Aggregation

Journal

Food Hydrocolloids cover
Food Hydrocolloids
IF:
12.4
Papers:
1.3W
Citations:
9.6W

Organization

W
wageningen university
Scholars:
483
Papers: 231
Citations: 2
W
Wageningen University & Research
Scholars:
2.9W
Papers: 2.8W
Citations: 55
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