Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications

Compressibility and Foaming behavior of steel slag/waste glass compositesby particle size distribution and foam agents

In present research, the foam glass-ceramic composites fabricated by window glass, steel slag and SiC, CaCO3 foaming agents were investigated by press–sintering method. The optimum sintering temperature was obtained at 1200°C with a 3-minutes holding time and 20°C/min heating rate. The optimum pressure level of 80 MPa for achieving the 70 % of relative density was selected. The effec...

Foaming and foam stability for mixed polymer-surfactant solutions: effects of surfactant type and polymer charge.

Solutions of surfactant-polymer mixtures often exhibit different foaming properties, compared to the solutions of the individual components, due to the strong tendency for formation of polymer-surfactant complexes in the bulk and on the surface of the mixed solutions. A generally shared view in the literature is that electrostatic interactions govern the formation of these complexes, for exampl...

Guar Foaming Albumin – A Foam Stabilizer

Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.

Heating protein with polysaccharide under neutral or near neutral pH can induce the formation of soluble complex with improved functional properties. The objective of our research was to investigate the effects of λ-carrageenan (λC) concentrations and pH on foaming properties of heated whey protein isolate (WPI) and λC soluble complex (h-cpx) in comparison to heated WPI with added λC (pWPI-λC),...

Strategy for Foaming Improvement ofWhey Protein Concentrates by Addition ofHydroxypropylmethylcellulose and Heating:Relation with Interfacial Properties

The objective of this work was to determine the effect of heat application on whey protein concentrate (WPC) in combination with hydroxypropylmethylcellulose (HPMC) addition to improve the foaming properties of the system and to relation these with the interfacial ones. Under these conditions 1 × 10-2 and 1% w/w of whey protein solutions were mixed with 1 × 10-2 and 1% w/w of polysaccharide. So...