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- Netto, Flavia M., et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 350-357
- biopolymers; drainage; egg albumen; foaming; foaming capacity; liquids; pH; sugars; sweets; viscoelasticity; viscosity; whipping
- ... The objective of this study was to evaluate the effects of the total biopolymer (egg white protein - EW and hydroxypropylmethylcellulose – HPMC) concentration (1.4–5.6 g/100 g of sugar) and EW/HPMC ratio (2/1 to 18/1 g/g) on the apparent viscosity before whipping, foaming capacity (density and overrun) and foam rheological properties (G’, G” and δ) of sugar/EW/HPMC mixtures using a central composi ...