Foam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed; however the preparation of barista-style milk foams in coffee shops by ...

Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: ...

Bubbles are fundamental structural elements in several food products modulating density, rheology, texture, appearance and mouthfeel. Foams and aerated structures are characterized by their gas content, stability, bubble ...

The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this ...

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence ...

The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used ...

In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in ...

Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties ...