Modification of the air-water interface in ovalbumin foam: Surface modification with metal-phenolic network

Puntos clave

• Improved foam stability was achieved through surface modification with a metal-phenolic network, suggesting enhanced performance.
• The study shows significant changes at the air-water interface, influencing foam properties and stability.
• Assessment of surface modifications focused on ovalbumin, utilizing a specific metal-phenolic network approach for enhancement.
• Enhancing foam properties may enable broader applications in various food products; further validation is needed.