Properties of foamed concrete utilizing Fe(II) as foam stabilizer for hydrolyzed pumpkin seed protein.

Sci Rep · 2026 · PMC13096228 · PMID 41807684

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a decreasing trendno p-value reported

As the pH value of pumpkin seeds increases, the foaming ability of pumpkin seed protein first increases, and then shows a decreasing trend after reaching pH 10.0.

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