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- Netto, Flavia M., et al. Show all 6 Authors
- Carbohydrate polymers 2015 v.125 pp. 26-34
- aqueous solutions; biopolymers; drainage; egg albumen; foaming; foaming capacity; ingredients; pH; polysaccharides; surfactants; thermodynamics
- ... Egg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethylcellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating the effects of process parameters biopolymer concentration (2.0–5.0%, w/w), EW:HPMC ratio (2:1–18:1), pH (3.0–6.0), and the influence of biopolymers’ behavior in aqueous solution at different pH on th ...
- Netto, Flavia M., et al. Show all 4 Authors
- Carbohydrate polymers 2014 v.103 pp. 55-61
- biopolymers; bubbles; drainage; egg albumen; electrostatic interactions; foaming properties; foams; pH; pectins; permeability; temperature; viscoelasticity; viscosity
- ... This study aimed at evaluating the effect of three independent variables: biopolymer concentration (egg white proteins and pectin) (2.0–4.0%, w/w); protein:pectin ratio (15:1–55:1); and temperature (70–80°C), at pH 3.0, using a central composite design on the foaming properties (overrun, drainage and bubble growth rate). Foams produced with protein:pectin ratio 15:1 showed the lowest bubble growth ...