Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient - RSC Advances (RSC Publishing)
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Foam properties of proteins, low molecular weight surfactants and their complexes | Semantic Scholar
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Comparative evaluation of structure protein foamability with ultrasound of high intensity application
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Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting - ScienceDirect
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Foam stability test, (a) protein foam, (b) synthetic foam where (T) is... | Download Scientific Diagram
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