# Foam and emulsion properties of potato protein isolate and purified fractions

> Research article (Food Hydrocolloids, 2017) · cited 131× · AI/ML

**Wikidata**: [openalex:W2743856105](https://www.wikidata.org/wiki/openalex:W2743856105)  
**Source**: https://4ort.xyz/entity/foam-and-emulsion-properties-of-potato-protein-isolate-and-purified-fractions