Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution.
Janina Lissette ProañoAdrián Alejandro PérezSilvina Rosa DragoPublished in: Journal of the science of food and agriculture (2022)
The formation of electrostatic complexes with a compact assembly among biopolymers, high negative net charge, and colloidal stability convert the CP-CG mixed solutions into promising biopolymer systems for food foams production. © 2022 Society of Chemical Industry.