Few foam systems stabilized by solid particles have been reported, and usually the particles have been used in combination with surfactants. We report how foams can be stabilized solely with a new class of anisotropic particles, hydrophobic polymer microrods of diameter less than 1 mum and length of a few tens of micrometers. The obtained foams were extraordinary stable, retaining a constant vo...

The foam mat drying is a good way of dehydrating liquids foods in short times. Due to the porous structure of the foamed materials, mass transfer is enhanced leading to shorter dehydration times. This technique can be successfully employed for drying a variety of fruit juice concentration and pulps. The dried powders have good reconstitution characteristics. These studies are particularly appli...

Functional properties of cowpea flour from seeds micronised at two different surface temperatures (130 and 170 °C) were studied. Micronisation (130 and 170 °C) significantly (P 0.05) increased the water absorption capacity and least gelation concentration of the flour. The treatment significantly (P 0.05) reduced the water solubility and swelling indices, gel strength and foaming capacity of th...

The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated in the pH range of 3.0-9.0. The raw material was also characterized and was compared with the processed one. The results show that the process had a positive effect on solubility, emulsion capacity...

Fish protein hydrolysates were prepared from Cuttlefish (Sepia pharaonis) muscle using alcalase and protamex methods. By conducting the Cuttlefish protein hydrolysate using alcalase (CPHA), it showed higher degrees of hydrolysis, proximate composition, yield, emulsifying activity index (EAI), emulsion stability index (ESI), foaming activity index (FAI), solubility, water holding capacity (WHC) ...

Poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera are abundant and underutilized resources that can be used as a unique protein source to make protein hydrolysates. In this study protein hydrolysate were made from these two different sources with Alcalase 2.4L. The functional properties of Fish viscera protein hydrolysate (FPH) compared to poultry by-products protein hydrolys...

We construct smooth BPS three-charge geometries that resolve the zero-entropy singularity of the U(1)×U(1) invariant black ring. This singularity is resolved by a geometric transition that results in geometries without any branes sources or singularities but with non-trivial topology. These geometries are both ground states of the black ring, and nontrivial microstates of the D1-D5-P system. We...

Abstract Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying method to improve the quality of egg powder. Fermentation is carried out reduce Maillard reaction in This research aims determine best percentage used based on physicochemical quality. The materials was fresh eggs weight 60 ± 2 g and starter bacteria. treatments were without addition (T 0 ), 2% 1 4% 6% 3...