Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

- High foaming capacity of lentil legumin-like protein and long life foams were obtained at pH 5.0 and 7.0.
- Kinetic suggests that foaming stability is closely related to surface protein conformation.
- Interfacial layer strength is linked to size, conformation and solubility/hydrophobicity balance.