Cross Reference Logo
Citations to this article as recorded by CrossRef and RSC Journals (16 citations).

Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
Xinyu Zhang, Zhe Liu, Xiaojie Ma, Yicheng Zheng, Hui Hu, Bo Jiao, David Julian McClements, Qiang Wang and Aimin Shi
Food Chemistry, 2025, 463, 141431
DOI: 10.1016/j.foodchem.2024.141431

Optimized Extraction of Saponins from Camelia Oleifera Using Ultrasonic-Assisted Enzymes and Their Surface Performance Evaluation
Na Zhang, Zaid Mohammed Sulaiman Ebrahim, Lei Tao, Wenyang Shi, Wenxin Li and Wenlong Lu
Processes, 2025, 13, 1063
DOI: 10.3390/pr13041063

Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties
Jilong Li, Yi Zhang and Corinne Nardin
Food Hydrocolloids, 2026, 172, 111856
DOI: 10.1016/j.foodhyd.2025.111856

Three-dimensional dendritic biosynthetic copper oxide nanoparticles: A novel approach for enhanced leaf deposition and retention to reduce environmental impact
Chao Wang, Xing Chen, Zhiqiang Shen, Ling Jin, Ying Liu, Yi Ding, Huanhuan Yao, Huili Zhang, Junfan Niu and Haiqun Cao
Chemical Engineering Journal, 2024, 489, 151187
DOI: 10.1016/j.cej.2024.151187

Construction of foam-templated Antarctic krill oil oleogel based on pea protein fibril and ι-carrageenan
Chang Sun, Zihao Wei and Changhu Xue
Carbohydrate Polymers, 2025, 347, 122729
DOI: 10.1016/j.carbpol.2024.122729

Synergistic multifaceted effects of tea saponin concentration on the foaming properties of wheat aqueous phase protein: A next-generation approach to food foam production
Usman Ali, Shahzad Farooq, Muhammad Ijaz Ahmad, Quancai Sun, Ye Peng, Meiyu Chen and Hui Zhang
Food Hydrocolloids, 2026, 172, 111915
DOI: 10.1016/j.foodhyd.2025.111915

An overview of tea saponin as a surfactant in food applications
Xueli Zhang, Changzhu Li, Wei Hu, Mohamed A. Abdel-Samie, Haiying Cui and Lin Lin
Critical Reviews in Food Science and Nutrition, 2024, 64, 12922
DOI: 10.1080/10408398.2023.2258392

Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics
Dong Peng, Weijuan Huang, Hanxiao Bao, Wanyue Ding, Xiangmin Pan, Guosen Li, Ling Dong, Weiwen Li, Jianping Chen, Pan Li and Bing Du
Food Hydrocolloids, 2024, 157, 110444
DOI: 10.1016/j.foodhyd.2024.110444

Study on plant-based proteins and their complexes in improving food foam system: A review
Chengming Jin, Ling Zhu and Hui Zhang
Food Research International, 2025, 212, 116514
DOI: 10.1016/j.foodres.2025.116514

Effect of microwave extraction temperatures on the gelling, foaming and emulsifying characteristics of Bigeye Tuna (Thunnus obesus) fish skin gelatin
Xin Feng, Hankun Zhu, Yong Yu, Hongjie Dai, Liang Ma and Yuhao Zhang
Food Bioscience, 2025, 65, 106095
DOI: 10.1016/j.fbio.2025.106095

Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications
Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, Alphonsus Utioh and Pankaj Bhowmik
Foods, 2023, 12, 3978
DOI: 10.3390/foods12213978

Regulation mechanism of gynostemma saponin on structure and air/water interfacial behavior of heat-induced α-lactalbumin aggregates exposed prior to pH values
Yutong Jiang, Heyang Xu, Hongyu Li, Zhanmei Jiang and Zhishen Mu
International Journal of Biological Macromolecules, 2025, 320, 145711
DOI: 10.1016/j.ijbiomac.2025.145711

Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties
Wei Chen, Jiayi Chen, Zixin Ni, Wangjing Wu, Junjie Dong, Zi Wang, Yuefei Wang and Jihong Zhou
Food Chemistry, 2025, 465, 142009
DOI: 10.1016/j.foodchem.2024.142009

Ultrasound‐Assisted Enzymatic Extraction of Pinus pumila Nut Protein: Effects on Yield, Physicochemical and Functional Properties
Zhe‐Xuan Mu, Bing‐Xiao Liu, Shuang‐Ding Lai, Zhen‐Yu Wang, Xiao‐Hong Lv, Lin Yang and Hua Zhang
Food Science & Nutrition, 2025, 13
DOI: 10.1002/fsn3.70411

The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle
Jinge Wang, Ren Yan, Tongxun Liu, Xiujie Zhao, Qiangzhong Zhao and Mouming Zhao
Food Hydrocolloids, 2024, 151, 109802
DOI: 10.1016/j.foodhyd.2024.109802

Advances in Camellia oleifera seed meal Saponins: Extraction, analysis, bioactivity, and application
Jiaen Zhang, Jingle Liu, Juan Wang, Shengqi Di, Jingyi Zhong, Yuanxin Qiu, Lichao Zhao, Yong Cao and Qun Wang
Food Chemistry, 2025, 492, 145277
DOI: 10.1016/j.foodchem.2025.145277