Weakly alkaline pH-shifting combined with mild thermal treatment fabricates potato protein-gliadin nanoparticles with exceptional foaming properties: Assembly mechanism and air-water interfacial behavior

2026-08-04

PRE

Kangyu Li

Caihao Gong

Jiaqi Shao

Shuai Zhao

Jixian Mao

孟

孟宗 (Zong Meng) *

DOI：10.1016/j.foodhyd.2026.113203

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• A mild method for synthesizing protein-protein nanoparticles was developed. • PPI–gliadin nanoparticles exposing gliadin showed superior foaming properties. • The foaming properties of nanoparticles surpassed those of sodium caseinate. • Diffusion rate and interfacial deformation are key to nanoparticle foam properties.

Weakly alkaline pH-shifting combined with mild thermal treatment fabricates potato protein-gliadin nanoparticles with exceptional foaming properties: Assembly mechanism and air-water interfacial behavior

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