Investigating the effect of temperature on the formation and stabilization of ovalbumin foams
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.01.030
Abstract: Abstract The effect of temperature (below denaturation temperature) on protein foam formation and stabilization is potentially large, but has received little attention. This study aims to identify the effect of temperature (15–60 °C) on ovalbumin-stabilized foams… read more here.
Keywords: effect; temperature; effect temperature; foam ability ... See more keywords
Hydrophobicity Enhances the Formation of Protein-Stabilized Foams
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DOI: 10.3390/molecules27072358
Abstract: Screening proteins for their potential use in foam applications is very laborious and time consuming. It would be beneficial if the foam properties could be predicted based on their molecular properties, but this is currently… read more here.
Keywords: hydrophobicity; foam ability; stabilized foams; protein stabilized ... See more keywords