Foaming Properties Are Improved by Interactions Between Brewer's Spent Grain Proteins and Carrageenans in Aqueous Solution.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12291
Abstract: BACKGROUND Foaming properties and macromolecular interactions in solution among brewer's spent grain proteins (CP) and iota and lambda carrageenans (i-CG and l-CG, respectively) as a function of aqueous medium pH (2-6) and protein-polysaccharide ratio-RCP:CG (1:1,… read more here.
Keywords: grain proteins; spent grain; foaming properties; brewer spent ... See more keywords
Effect of shearing-induced lipolysis on foaming properties of milk.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12604
Abstract: BACKGROUND The attraction of cappuccino-style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFA),… read more here.
Keywords: milk samples; foaming properties; lipolysis; milk ... See more keywords
Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00731-7
Abstract: The objective of this work was to examined the effect of short-chain xylooligosaccharides (XOS) as sweeteners on the foaming properties and physicochemical and rheological properties of hen egg white protein (EWP) under neutral conditions. The… read more here.
Keywords: protein; chain xylooligosaccharides; foaming properties; hen egg ... See more keywords
Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates
Sign Up to like & getrecommendations! Published in 2017 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2016.12.045
Abstract: Abstract Due to its structural versatility and remarkable surface activity, β-lactoglobulin (β-Lg) is a prominent food structuring agent in both its native state and in the form of heat-induced aggregates. In this study, we considered… read more here.
Keywords: structural characteristics; surface; foaming properties; characteristics determining ... See more keywords
Foaming behavior of colloidal whey protein isolate micro-particle dispersions
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DOI: 10.1016/j.colsurfa.2020.125660
Abstract: Abstract The foaming properties of whey protein isolate (WPI) particle dispersions were investigated. These particles were produced by a two-step emulsification method through heat-induced aggregation. We prepared two types of micron-sized WPI particles, namely soft… read more here.
Keywords: wpi particle; protein isolate; foaming properties; particle ... See more keywords
Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126349
Abstract: The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained… read more here.
Keywords: properties egg; treatment; foaming properties; carbon dioxide ... See more keywords
Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder
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DOI: 10.1016/j.foodhyd.2019.105530
Abstract: Abstract Dry heat treatment is normally used to improve foaming properties of egg white powder (EWP), which actually needs long production cycle with low efficiency. In this study, microwave technology was adopted to improve the… read more here.
Keywords: foaming properties; egg; microwave technology; egg white ... See more keywords
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105981
Abstract: Abstract Using a multiscale approach, potato protein isolate was characterized holistically in terms of its solubility and surface charge, surface activity and surface dilatational properties as well foaming properties and bubble structural attributes. By means… read more here.
Keywords: surface; foaming properties; protein concentration; potato proteins ... See more keywords
Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation
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DOI: 10.1016/j.foodhyd.2020.106218
Abstract: Abstract Our recent research showed that moderate Lactobacillus fermentation endowed egg white with stronger foaming properties. But the individual contribution of albumen proteins and the relative mechanisms during the process were still not clear. In… read more here.
Keywords: lactobacillus fermentation; fermentation; albumen proteins; foaming properties ... See more keywords
Foaming properties and foam structure of milk during storage.
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DOI: 10.1016/j.foodres.2018.08.051
Abstract: Changes in foaming properties and foam structure of raw whole, raw skim, pasteurised whole, and pasteurised skim milk during storage at 4 °C, evaluated by mechanical mixing, air and steam injection, were investigated. The results showed… read more here.
Keywords: milk; properties foam; air; foaming properties ... See more keywords
Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry
Sign Up to like & getrecommendations! Published in 2021 at "Food Research International"
DOI: 10.1016/j.foodres.2021.110713
Abstract: Abstract Lipid oxidation often occurs during egg white protein (EWP) storage and processing periods. Here, 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) was performed to simulate lipid oxidation to probe the oxidation effects on foaming and structural properties… read more here.
Keywords: oxidation; foaming properties; lipid oxidation; white protein ... See more keywords