Foaming Capacity | List of Frontiers open access articles

Original Research

Published on 22 May 2018

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

in Food Chemistry

Linyu Nian
Ailing Cao
Jing Wang
Hongyu Tian
Yongguo Liu
Lingxiao Gong
Luyun Cai
Yanbo Wang

Frontiers in Chemistry

doi 10.3389/fchem.2018.00111

3,793 views
9 citations

Original Research

Published on 29 Oct 2019

A Novel Supercritical CO2 Foam System Stabilized With a Mixture of Zwitterionic Surfactant and Silica Nanoparticles for Enhanced Oil Recovery

in Nanoscience

Weitao Li
Falin Wei
Chunming Xiong
Jian Ouyang
Liming Shao
Mingli Dai
Pingde Liu
Dongxing Du

Frontiers in Chemistry

doi 10.3389/fchem.2019.00718

6,635 views
41 citations

Original Research

Published on 08 Sep 2022

Study on the binding behavior and functional properties of soybean protein isolate and β-carotene

in Nutrition and Food Science Technology

Yating Zhang
Wenqi Zhao
Zhuqing Xing
Beibei Zhu
Ruiyang Hou
Junxi Zhang
Taoran Li
Zifan Zhang
Hongwu Wang
Zheng Li

Frontiers in Nutrition

doi 10.3389/fnut.2022.984490

3,733 views
9 citations

Original Research

Published on 03 May 2022

Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties

in Nutrition and Food Science Technology

Yatao Huang
Bei Fan
Ningyu Lei
Yangyang Xiong
Yanfang Liu
Litao Tong
Fengzhong Wang
Philippe Maesen
Christophe Blecker

Frontiers in Nutrition

doi 10.3389/fnut.2022.849928

5,727 views
17 citations

Original Research

Published on 10 Jun 2022

Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder

in Food Chemistry

Jahangir A. Rather
Syed Darakshan Majid
Aamir Hussain Dar
Tawheed Amin
H. A. Makroo
Shabir Ahmad Mir
Francisco J. Barba
B. N. Dar

Frontiers in Nutrition

doi 10.3389/fnut.2022.895197

9,373 views
40 citations

Original Research

Published on 05 Nov 2024

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

in Nutrition and Sustainable Diets

Hina Khan
Priti Mudgil
Shaikha Ali Salem Alkaabi
Yamna Hamad Salem AlRashdi
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1463058

3,764 views
10 citations

Original Research

Published on 29 Aug 2025

Chickpea processing to obtain a protein ingredient for the plant-based market

in Food Characterization

Rodrigo Fernandes Caldeira
Lucas de Paiva Gouvêa
Tatiana de Lima Azevedo
Allan Eduardo Wilhelm
Daniela de Grandi Castro Freitas de Sá
Melicia Cintia Galdeano
Ilana Felberg
Rosemar Antoniassi
Caroline Grassi Mellinger
Janice Ribeiro Lima

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1547684

3,532 views
3 citations

Original Research

Published on 31 May 2021

Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma

in Nutrition and Sustainable Diets

Cristina López-Ibarra
Felipe de Jesús Ruiz-López
Minerva Bautista-Villarreal
Juan Gabriel Báez-González
Beatriz Adriana Rodríguez Romero
Blanca Edelia González-Martínez
Manuel López-Cabanillas Lomelí
Jesús Alberto Vázquez-Rodríguez

Frontiers in Nutrition

doi 10.3389/fnut.2021.661463

5,820 views
8 citations

Articles

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

A Novel Supercritical CO2 Foam System Stabilized With a Mixture of Zwitterionic Surfactant and Silica Nanoparticles for Enhanced Oil Recovery

Study on the binding behavior and functional properties of soybean protein isolate and β-carotene

Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties

Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

Chickpea processing to obtain a protein ingredient for the plant-based market

Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma