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Uma Tay

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High-intensity ultrasound-induced interfacial modifications enhance the foaming functionality of lupin protein in sponge cake

Number of pages: 41 Posted: 02 Sep 2025
Uma Tay, Tricia Jing Hui Chong, Xinran Liu, Andrew Wan, Gomathy Sandhya Subramanian, Mei Hui Lo, Dingsong Lin, Priya Govindharajulu, Sihao Chen, Shifeng Sun, Wenqing Yang, Maria Antipina, Weibiao Zhou and Dejian Huang
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, National University of Singapore (NUS) and National University of Singapore (NUS) - Department of Food Science and Technology
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Lupin protein, High-intensity ultrasound, interfacial properties, foaming properties, egg white alternative