The amino acid composition of proteins plays a major role in these effects. This appears to be the case in beer, wine, and fruit juices. This finding has major implications for turbidimetric analytical methods and for beverage stabilization by adsorption or fining.
Beer foam involves interactions between basic amino acids in proteins and hop bitter resins .
Other interactions between proteins and small molecules that influence functional properties are studied. L.E. Stenroos, and D.S. Reid. Characterization of amorphous-particle haze. The relationship of beer high molecular weight protein and foam. Q. Master Brew.