DOI: 10.17265/2159-5828/2012.07.003
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Cecilia Abirached, Claudia Alejandra Medrano, Ana Claudia Araujo, Patrick Moyna, Maria Cristina Añón, Luis Alberto Panizzolo

Abstract: A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (v i) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzed by a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were …

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