Proteins at air‐water and oil‐water interfaces: Static and dynamic aspects

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

“…The liquid, in foods generally water, drains due to gravity and capillary forces and foam bubbles break down mainly due to flocculation, disproportionation and coalescence. 30,55 The recorded stabilities of the shaken EA foam against drainage (FL) and bubble breakdown (FV) were logarithmic functions of time x (min) (eqn (6)), where b = initial FL or FV value and a = breakdown rate (ln(min) −1 ), as illustrated by Fig 8B. Y = −a ln(x) + b (6) The relative rates for drainage and bubble collapse, respectively, are given in Fig 8A as a function of processing step. A significantly faster foam breakdown is observed after the EA concentration (step 5), which accelerates upon spray-drying (step 6).…”

“…Furthermore, the foam breakdown of shaken foams was measured at the same time interval as the relative foam volume (FV) (eqn (4) 30 The γ 0 of Milli-Q water was 71.97 ± 0.25 mN m −1 . A high value corresponds to low γ value, which means a high ability of the protein to accumulate and cover the surface.…”

Stability of Liquid Films Containing Monodisperse Colloidal Particles

“…in the continuous phase (5,7,11,12). In general, the effective particle volume fraction and size distribution are among the key factors that determine many features of the thin films between droplets or bubbles (13).…”

Phase Separation, Creaming, and Network Formation of Oil-in-Water Emulsions Induced by an Exocellular Polysaccharide

“…In this study whey proteins, which are very suitable for stabilizing O/W emulsions (13), were added to the emulsion to prevent coalescence. From previous work it follows that whey proteins avoid contact with the EPS since EPS induces a depletion interaction in suspensions of aggregated whey proteins (14).…”