Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

► Enzymatic hydrolysis and PS addition on β-LG foaming characteristics were studied. ► Foaming characteristics were analyzed through conductivity and optical methods. ► Limited enzymatic hydrolysis caused an improvement of β-LG foaming characteristics. ► PS addition produced different effects on β-LG foaming characteristics. ► They depend on PS type, their concentration, and the degree of enzymatic hydrolysis.