Examination of egg white proteins and effects of high pressure on select physical and functional properties" (2010). Egg white proteins have become an important and desirable ingredient to the food industry due to their functional properties which include gelling, foaming, and emulsification. Egg white is also well recognized as an excellent source of nutrition. The goal of this work was to det...

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5 24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant starch and phytic acid were significantly higher in cowpea flour. Compared to...

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fr...

Polyurethane foam (PUF) is an outstanding material for various applications, which is manufactured by propelling liquid isocyanate-polyol mixture to form foams in the presence of blowing agent. In order to reduce the ozone depletion and environmental pollution from organic blowing agents, waterblown PU foams were prepared with various water levels (311phr), and the effects of water level on mec...

Structural lightweight concrete (SLWC) has superior properties that allow the optimization of super tall structure systems for the process of design. Because of the limited supply of lightweight aggregates in Korea, the development of structural lightweight concrete without lightweight aggregates is needed. The physical and mechanical properties of specimens that were cast using normal coarse a...

A novel foaming process-chemical foaming process (CFP)-using foaming agents to fabricate wafer-level micro glass cavities including channels and bubbles was investigated. The process consists of the following steps sequentially: (1) shallow cavities were fabricated by a wet etching on a silicon wafer; (2) powders of a proper foaming agent were placed in a silicon cavity, named 'mother cavity', ...

The present study aims to evaluate and validate a statistical model for maximizing biosurfactant productivity by Bacillus brevis using response surface methodology. In this respect, twenty bacterial isolates were screened for biosurfactant production using hemolytic activity, oil spreading technique, and emulsification index (E24). The most potent biosurfactant-producing bacterium (B. brevis) w...

In this study, the effect of ultrasound on the foaming and emulsifying properties of wheat gluten as well as its electrophoretic and rheology properties were investigated. The foam capacity and foam stability of ultrasound treated wheat gluten proteins gradually increased as the treatment power increased, and were more pronounced at 100% power level. Excluding those of the raw wheat gluten, the...

Emulsifying and foaming properties of plant animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, WP3), potato isolates (PP1, PP2), pea proteins (PeP1, PeP2), whey concentrate (WPC), buttermilk powder (BMP) were compared with the egg white (EWP) yolk (EYP). Foaming capacity, stability, emulsion activity, heat morphology, electrophoretic profiles determined. The representing competitive...