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Modification of the air-water interface in soy protein foam using plasma-activated water and citric acid for egg white replacement: Foaming properties, drainage kinetics, protein structure, and rheological behavior

Si-Yeon Kim; Sea C. Min
Food Hydrocolloids · Vol. 184 · pp. 113279 · 2027
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2027-03-01
Publication Year2027
Volume184
Pages113279
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.113279
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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