Can plant proteins rival the foaming power of egg whites? By investigating the interactions at the air-water interface, this research uncovers the science behind foam formation and stability, paving the way for innovative, sustainable solutions in modern food formulations. Discover how the future of food foam is being reshaped! 

Proteins are not only an essential macronutrient but also are extensively used in food formulations because of their interfacial properties, such as foaming and emulsifying properties. In particular, foaming significantly impacts the texture, stability, and sensory qualities of products like baked goods, beverages, and desserts. Egg white protein (EWP) is renowned for its exceptional foaming capacity and stability, attributed to its unique molecular structure and surface activity. However, there is growing consumer demand for sustainable, plant-based food alternatives that has spurred interest in using plant proteins as complementary or substitute ingredients.

This thesis will explore the foaming performance of several plant proteins to evaluate their potential as a replacer to EWP. The physicochemical interactions at the air-water interface and their influence on foam formation, stability, and performance will be investigated. By uncovering these mechanisms, this research aims to guide the development of innovative, sustainable protein-based foaming agents to meet modern food system demands.