We study the influence of phosphorylation on the foamability and stability of bovine serum albumin (BSA), phosphorylated BSA (pBSA), and citrus peel pectin (CPP) mixed foams as a function of BSA-CPP, pBSA-CPP mixing ratios, at a fixed solution pH of 4.5. Our results show that pBSA solutions result in more stable foams as compared with their BSA counterparts. We further show that the addition of CPP leads to BSA-CPP and pBSA-CPP complexation which increases the foamability and stability of foams as compared with protein-only foams. Also, foam stability is highest for pBSA-CPP mixed foams with mixing ratio pBSA: CPP = 1: 1 due to the combined effect of pBSA-pBSA and pBSA-CPP interactions.
