Solubility and aggregation state govern foam performance of lab-extracted and commercial soy proteins
Authors:
- Jeta PurriniJPJeta Purrini
- Constantinos V. NikiforidisCNConstantinos V. Nikiforidis
- Erik van der LindenELErik van der Linden
- Jack YangJYJack Yang
Open Access
- 29 July 2026
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 183
Abstract
No abstract availableFunding Information
- Fuji Foundation for Protein Research
- Ministerie van Onderwijs, Cultuur en Wetenschap
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