Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

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Texture-driven reformulation of pork liver mousse with reduced allergenic components by Narcís Feliu-Alsina, Elena Saguer

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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

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Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance by Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, Chaogeng Xiao

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Experimental Investigation on Temperature-Resistant CO₂ Foam Flooding in a Heterogenous Reservoir by Mei Tian, Yi Wu, Yuhua Shi, Guohua Cao, Yu Sun, Maozhu Li, Wei Wang, Li Gao, Zhipeng Wang, Yiqiang Li

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