Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products

Comparative study of the design of continuous aeration equipment for the production of food foams

“…(4)) is invariant as a function of operating conditions for the Newtonian fluids when eff = 100%, regardless of the G/L ratio. This agrees with previous works (Thakur et al, 2006;Narchi et al, 2007Narchi et al, , 2009). This invariant value, denoted critical Weber number We C , depends on the device and is a bit higher in RS (about 0.35) than in CF (about 0.2), as shown in Fig.…”

“…Only the same authors and Hanselmann and Windhab (1999) investigated power requirements of RS, while literature on food applications only includes the recent contribution of Müller-Fischer and Windhab (2005). Similarly, studies on alternative technologies are scarce (Thakur et al, 2006;Narchi et al, 2009); these involve mainly narrow annular gap units equipped with conventional non-scraping impellers in series.…”

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

“…Recent studies have demonstrated that skim milk powder fortified with a high concentration of WPC improved foaming properties (Martínez-Padilla et al, 2014). Fewer studies related to the effect of food hydrocolloids on whey foam stability exist (LiszkaSkoczylas et al, 2014;Narchi et al, 2009).…”

“…Despite its high viscosity at rest (or low shear rates), its "weak gel" properties and high shear-thinning behavior (flows easily) accounts for its ability to provide long-term stability to colloidal systems (Sworn, 2000). This behavior is explained by the rigidity of xanthan chains and by the weakness of the network between macromolecules that involves hydrogen bonds (Narchi et al, 2009).…”

Foaming Properties of Whey Protein Isolate and λ‐Carrageenan Mixed Systems

“…Polysaccharides have been widely used in the food industry as stabilizer for emulsions and foams. They could modify protein functionalities through their electrostatic and hydrophobic interactions as well as hydrogen bonding with protein (Mishra and others ; Narchi and others ; Patino and Pilosof ). The interactions between protein and polysaccharide are mostly originated from electrostatic interactions between the oppositely charged regions of the biopolymers (Schmitt and Turgeon ).…”