Foaming properties of protein‐based particles and their mixture with other food‐grade particles—A review

Abstract The foams stabilized by the protein particles find numerous applications in the food and pharmaceutical sectors. The amphiphilic nature, economical cost, natural origin, health benefits, and good nutritional value of the protein‐based particles offer advantages in forming Pickering foams. The development of particle‐based foams has gained more attention because of their higher stability than traditional foams. It is possible to convert proteins, especially food proteins, into rigid and compact particles with a high protein concentration, which can be based on animal, plant proteins, or both. These particles can be used to produce and stabilize so‐called Pickering foams. The use of protein‐based particles in formulating stable foams has become popular recently due to their potential in the food industry. This review aims to provide insights into recent developments in protein‐based particles and their association with other food‐grade particles in stabilizing foams. By exploring the underlying mechanisms governing their stabilizing effects, this review provides valuable insights for scientists and researchers engaged in the field of food foam systems.