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Ptaszek P, Zmudziński D, Kruk J, et al. The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food Biophys. 2013;9(1):76-87doi: 10.1007/s11483-013-9320-5.
Ptaszek, P., Zmudziński, D., Kruk, J., Kaczmarczyk, K., Rożnowski, W., & Berski, W. (2014). The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food biophysics, 9(1), 76-87. https://doi.org/10.1007/s11483-013-9320-5
Ptaszek, Paweł, et al. "The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids." Food biophysics vol. 9,1 (2014): 76-87. doi: https://doi.org/10.1007/s11483-013-9320-5
Ptaszek P, Zmudziński D, Kruk J, Kaczmarczyk K, Rożnowski W, Berski W. The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food Biophys. 2014;9(1):76-87. doi: 10.1007/s11483-013-9320-5. Epub 2013 Oct 10. PMID: 24611034; PMCID: PMC3935106.
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Food Biophys. 2014;9(1):76-87. doi: 10.1007/s11483-013-9320-5. Epub 2013 Oct 10.

The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.

Food biophysics

Paweł Ptaszek, Daniel Zmudziński, Joanna Kruk, Kacper Kaczmarczyk, Wojciech Rożnowski, Wiktor Berski

Affiliations

  1. Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, Agriculture University in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
  2. Faculty of Food Technology, Department of Carbohydrate Technology, Agriculture University in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.

PMID: 24611034 PMCID: PMC3935106 DOI: 10.1007/s11483-013-9320-5

Abstract

The aim of this work was to evaluate the physicochemical properties of fresh foams based on egg white proteins, xanthan gum and gum Arabic. The distributions of the size of gas bubbles suspended in liquid were determined, as well as density and volume fraction of gas phase of the generated foams. Additionally, the viscoelastic properties in the linear range were measured, and the results were analyzed with the use of the fractional Zener model. It was shown, that foam supplementation with hydrocolloids considerably decreased their volume fraction of gas phase in comparison to pure egg white protein-based foams. Application of gum Arabic did not cause an increase in the size of foam bubbles when compared to pure white egg foam, whereas application of xanthan gum significantly decreased the size of the bubbles. Application of the fractional Zener model allowed to determine the relaxation times, their intensity in analyzed suspensions and also equilibrium module (

Keywords: Egg white; Foam; Fractional derivatives; Hydrocolloids; Zener model

References

  1. Bioprocess Biosyst Eng. 2006 Aug;29(3):185-206 - PubMed
  2. Int J Pharm. 2012 Oct 15;436(1-2):359-78 - PubMed

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