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Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and

Dionysios D Neofytos1, Katherine F Grasberger1, Anders Holste1

  • 1Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.

Current Research in Food Science
|August 12, 2025
PubMed

Keywords:
Emulsifying propertiesFaba bean proteinsMicrofluidicsOil/water interfaceProtein adsorptionProtein mixingWhey proteins

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