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),...

In this study pure Al and pre-alloyed Al alloy powders (Alumix 231Al-Cu %2.5-Mg %0.5–Si %14) with or without reinforcing elements were used to produce classical Al foam or spherical Al foam with various production parameters by using powder metallurgy route and the results obtained have been discussed. Al2O3 and SiC particles were used as reinforcing elements and TiH2 powders were used as foami...

The use of sugar beet in anaerobic digestion (AD) during biogas production can lead to process upsets such as excessive foaming in fermenters. In the present study, foam formation in sugar beet-fed digestates was studied in foaming tests. The increasing disintegration grade of sugar beet was observed to have a promoting effect on foaming in the digestate but did not affect the biogas yield. Che...

Polymers such as poly(lactic acid) (PLA), which have poor melt strength, are difficult to foam due to severe cell coalescence during foaming. We show that addition of a few percent of polytetrafluoroethylene (PTFE) particles can stabilize PLA foams against bubble coalescence and collapse. The particles and a chemical blowing agent, were dispersed into the PLA by extrusion, and then foamed by he...

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...

During earlier studies on vacuum concentration of liquid egg white, the phenomena of foaming during the initial stages of the process were reported. In these studies, it was also shown that no concentration took place during the foaming period that varied from test to test. To minimize the total process time, this present study was undertaken to investigate what variables contributed to foaming...

The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ...

Colloidal gel foams are composed of a continuous, attractive particle network that surrounds and interconnects dispersed bubbles. Here, we investigate their stability, morphology, and elasticity as a function of foaming intensity, surfactant concentration and hydrophobicity, pH, and colloid volume fraction. Upon optimizing these parameters, highly stable colloidal gel foams are created. Within ...

Strong foam can be generated in porous media containing oil, resulting in incremental oil recovery; however, oil recovery factor is restricted. A large fraction of oil recovered by foam flooding forms an oil-in-water emulsion, so that costly methods may need to be used to separate the oil. Moreover, strong foam could create a large pressure gradient, which may cause fractures in the reservoir. ...

The application of modern molecular techniques has led to the identification, in situ quantification, and partial ecophysiological characterisation of bacteria responsible for bulking and foaming or for nutrient removal in sewage treatment systems. Unexpectedly, previously unrecognised, yet uncultured bacteria were demonstrated to catalyse nitrogen and phosphorous removal in activated-sludge an...