How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Abstract

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Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

“…Notably, the viscosity could not be significantly improved by the low concentration of 0.5 and 0.8% EWH, and the 1.2% was caused by the formation of continuous phase liquid, leading to low viscosity. In theory, enlargement of the viscosity of the continuous phase (such as an increase in the concentration) probably leads to the reduction of the bubble size distribution and a decrease in the drainage rate [ 21 , 25 ]. It has been reported that the increase in viscosity of the liquid phase probably reduced the drainage speed, probably due to the reduction of foam rearrangement and growth [ 1 ].…”

“…Gravitational force, density differences, and other gels interaction effects cause the drainage of the liquid, and then the volume of the air bubble gradually decreased due to polymerization and disproportionality [ 1 , 4 , 15 , 21 ]. In such cases, minimizing liquid drainage and gas diffusion while enhancing the stability of the foam towards polymerization would be sufficient to produce food foams with satisfactory stability and texture, typically by strengthening the viscoelastic interface and increasing the viscosity of the continuous aqueous phase [ 21 , 25 ]. The foaming efficiency of the samples can be determined by physical properties (including overrun, air phase, and foam density) according to Refs.…”

Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams

“…This is consistent with previous results. For instance, it has been shown that adjusting the pH prior to dehydration, followed by a w pre-conditioning for two weeks at room temperature, significantly affected foaming properties [25].…”

“…Dry-heating WPI and β-lg powders in various conditions was used to obtain an even broader range of interfacial properties [23,24]. Indeed, our previous work has shown that powder dry-heating, under controlled physicochemical conditions, does affect foam stability, which suggests that it changes the interfacial properties [25].…”

In-Situ Foam Generation: A Superior Method for Enhanced Oil Recovery in Unconventional Fractured Reservoirs

“…Besides, coarse foam is generated at lower flow rates compared to fine foam generated at high flow rates. Several studies mentioned that spherical foam has smaller bubbles and more stable foam [26,27] in contrast to polyhedral foam which possesses larger bubbles with less stability. Another opinion proposed that polyhedral foam is more stable compared to spherical foam [24].…”