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- Netto, Flavia M., et al. Show all 5 Authors
- Food hydrocolloids 2016 v.58 pp. 1-10
- biopolymers; drainage; egg albumen; electrostatic interactions; foaming; foaming capacity; foams; hydrocolloids; loss modulus; pH; pectins; storage modulus; sugar content; sugars; whipping
- ... The aim of this study was to evaluate the effect of electrostatic interaction between egg white protein (EW) and pectin in a high sugar content system (80 wt% total solid) on the foaming properties (density, overrun and stability) and foam rheological properties. A central composite rotatable design was carried out to study the effects of biopolymer concentration (1.40–5.60%, w/w) and EW:pectin ra ...