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bioengineer.org > goji-berry-polysaccharide-stabilizes-wheat-protein-foams-in-a-subunit-dependent-way

Goji Berry Polysaccharide Stabilizes Wheat Protein Foams in a

2+ hour, 45+ min ago   (55+ words) Plant-based foods are booming, but one humble challenge keeps tripping up the industry: bubbles. The foams that give bread, cakes, plant-based whipped toppings, and cappuccino-style drinks their lightness are thermodynamically unstable dispersions of gas in liquid, and without animal-derived proteins…...

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