soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

this investigation presents the effect of various parameters on foam stability and its rheological properties. the underlying idea of this experiment is generating of drilling foam with uniform bubbles. the main problem of foam using is controlling its stability during field application. the most important parameters which cause instability in foam are gravity drainage, gas diffusion and bubble...

Pumpkin protein meal was hydrolysed by alcalase, flavourzyme, protamex and neutrase. Physicochemical characteristics were evaluated by previously published methods using pumpkin protein hydrolysates (PPHs) and pumpkin protein meal (PPM) as a control. Hydrolysis had significantly changed the physicochemical characteristics of protein meal and its functionality as well. Different enzymes had diff...

Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme-assisted reduction in major soybean allergens in soy protein isolate using different food-grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS-PAGE analyses showed that hydrolysis with Alcalase, Pepsin, a...

Abstract The production of thermoplastic polyurethane-based porous heterostructures combining physical foaming with fused deposition modeling is detailed in this contribution. choice these two techniques lies the possibility creating objects endowed a dual-scale structure at millimeter scale by and microscopic gas foaming. Thermal stability rheological properties neat polymer were studied prior...

Most of the common foams are a two-phase medium of gas and liquid with a particular structure consisting of gas pockets trapped in a network of thin liquid lms and plateau borders. Some well known foams are bubble baths, dishwater detergents and the foam head on beers. Many oils foam when trapped gas is suddenly released under conditions of an abrupt drop in pressure. In some re ners in which t...

In this study, the effect of different isolation techniques on the isolated proteins from pigeon pea was investigated. Water, methanol, ammonium sulfate, and acetone were used for the precipitation of proteins from pigeon pea. Proximate composition, and antinutritional and functional properties of the pigeon pea flour and the isolated proteins were measured. Data generated were statistically an...

In this study, polyethylene glycol (PEG) and vinyltriethoxysilane (VTES) were used in different proportions to produce a series of PEG-VTES copolymers. The copolymer molecular structures were confirmed by FTIR spectroscopy. In addition, their surface activities were evaluated by evaluating the surface tension, contact angle, and foaming properties. The results showed that these surfactants exhi...

Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. water and oil holding capacity, foaming, emulsifying capacity/stability, antioxidant assay the protein fractions - albumins, globulins 7S/11S, glutelins prolamins isolated from Leucaena seed were evaluated. Objective: objective this study was to evaluate properties capacity concen...

In this study, the effects of ten different food-grade particles on bubble quality and stabilization particle-stabilized food foams in batch continuous foaming with without polyglycerol ester (PGE) as an emulsifier were investigated. Particle properties, such contact angle porosity, varying process parameters, shear rate gas fraction, assessed respect to their impact size x50,0, distribution wi...