جستجوی مقالات مرتبط با کلیدواژه « EWP » در نشریات گروه « علوم پایه »

Protein isolate is used in the food industry in order to process and stabilise food foams. Thereforethere has been a great deal of interest and research in order to understand the effect of processingparameters on the functional properties of the isolate. The major purpose of this research is to studythe foamability of the different proteins - starch nano-particle system. The results from experimentsrevealed that the foam properties can vary significantly for certain protein solutions; however, theinterfacial properties seem to be constant and the most important results from the experiments areA) in starches samples, adding protein had no significant effect on viscosity, consequently, there wasno drainage limitation B) for starches sample surface tension is not limiting factor C) At same starchconcentration Egg White protein (EWP) foams had a much higher drainage half-life time comparedwith pea protein (PPI) foams. The affected properties on foam stability, such as viscosity, surfacetension and pH were compared to discover the best solution for foam stability.