Whey protein fluid gels for the stabilisation of foams
نویسندگان
چکیده
منابع مشابه
Stabilisation of Wet Protein Foams Using Starch Nano-Particles
Protein isolate is used in the food industry in order to process and stabilise food foams. Thereforethere has been a great deal of interest and research in order to understand the effect of processingparameters on the functional properties of the isolate. The major purpose of this research is to studythe foamability of the different proteins - starch nano-particle system. The results from exper...
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Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
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In the absence of coalescence, coarsening of emulsions (and foams) is controlled by molecular diffusion of the dispersed phase species from one emulsion droplet (or foam bubble) to another. Previous studies of dilute emulsions have shown how the osmotic pressure of a trapped species within droplets can overcome the Laplace pressure differences that drive coarsening, and " osmotically stabilise ...
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Abstract Liquid foam is an example of soft matter (or a complex fluid) with a very well-defined structure, first clearly described by Joseph Plateau in the 19th century. Current research addresses many aspects of the fluid dynamics of this system. How is liquid transported through it in response to a pressure gradient or gravity? How does it respond to stress, particularly above the yield stres...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2016
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2015.02.022