Protein networks and starch nanocrystals jointly stabilizing liquid foams via pickering-type coverages and steric hindrance

Liquid foams are crucial to many food systems, yet improving their lifetime remains challenging. In this study, stable foams were prepared by protein networks in association with starch nanocrystals (SNCs). The protein networks were structured by simultaneous folding of hydrophobic rice proteins (RPs) and hydrophilic pea proteins (PPs) due to anti-solvent precipitation from an alkaline solution, forming amphiphilic binary nanostructures (RP-PPs)...