Soy Protein Foaming

The foaming property of soy protein acting on the gas and liquid surface of the food is used to improve the structure, texture and appearance of the food. The rate at which the surface tension of the protein solution decreases is clearly related to the foaming ability of the protein. Air participates in it, and then the internal protein is partially denatured to form a stable film, and there is no electrostatic repulsion inside the film.