Journal ArticleDOI
Foam formation and stabilization
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In this article, the structure of adsorbed protein layers at air/water interfaces has been elucidated by neutron reflectance, and a new mechanism of thin film drainage at high protein concentration has been demonstrated.Abstract:
Destabilization of protein-stabilized food foams by some ingredients has been shown to be due to disruption of protein-protein interactions in the adsorbed protein layer. The structure of adsorbed protein layers at air/water interfaces has been elucidated by neutron reflectance. A new mechanism of thin film drainage at high protein concentration has been demonstrated. Drainage models have been developed to predict.syneresis and collapse of equilibrium foams.read more
Citations
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Journal ArticleDOI
Interfacial Behavior of Wheat Puroindolines: Study of Adsorption at the Air–Water Interface from Surface Tension Measurement Using Wilhelmy Plate Method
TL;DR: In this article, the diffusion coefficients for the transfer of puroindolines from the bulk aqueous phase to the air-water interface were calculated from a modified form of the Ward and Tordai equation.
Journal ArticleDOI
Bursting the bubble; how surfactants destabilize protein foams, revealed by atomic force microscopy
TL;DR: In this article, the authors used atomic force microscopy to visualize the breakdown of protein networks and identified the specific mechanism for surfactant displacement of proteins from an air/water interface.
Journal ArticleDOI
Silicone antifoam performance enhancement by nonionic surfactants in potato medium.
TL;DR: A model is proposed where surfactant adsorption promotes desorption of surface-active potato medium components from the water surface, and the rate of bubble rupture is sufficiently enhanced to provide excellent foam control at the SCAFC.
DissertationDOI
Phospholipids oxidation and foaming enhancement of egg albumen
TL;DR: In this article, the authors evaluated the oxidative stability of egg and soy lecithin in emulsions with two transition metal ions, cupric and ferric ions, at two concentrations (50 and 500 μM) for each ion.
Journal ArticleDOI
Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems.
TL;DR: A comprehensive overview of studies investigating the air-water interfacial and foaming properties of different wheat protein fractions is provided in this article , where important knowledge gaps and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
References
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Book
Foams: Theory: Measurements: Applications
TL;DR: In this article, the theory and role of interfacial rheological properties experimental results on foam rheology experimental techniques for the characterization of foams fundamental methods for measuring foam stability nonaqueous foams additives for foams foam wet processing in the textile industry foams in personal care products, enhanced oil recovery foams for firefighting foams, mineral flotation and separation processes science and technology of silicone antifoams.
Journal ArticleDOI
Neutron reflectivity of adsorbed β-casein and β-lactoglobulin at the air/water interface
TL;DR: In this article, the effects of protein concentration, substrate pH, film ageing and the presence of calcium ions on the film structures have been investigated using specular neutron reflectance, and a two-layer model of the film configuration was proposed to account for the changes in layer structure occurring during these processes.
Journal ArticleDOI
Ordered micelle structuring in thin films formed from anionic surfactant solutions: II. Model development
TL;DR: In this paper, a simple cell model is proposed to calculate the disjoining pressure contribution due to the presence of micellar structure inside the thinning liquid films, and the calculated excess energy per unit area of the film exhibits a number of minima corresponding to the metastable states with mousellar layers inside the film.
Journal ArticleDOI
Control of surfactant-induced destabilization of foams through polyphenol-mediated protein-protein interactions
TL;DR: In this article, the effect of (+)-catechin in the control of foam stability of a deliberately destabilized Tween 20/3-lactoglobulin mixed system was investigated.
Journal ArticleDOI
A new method to estimate the stability of short-life foams☆
TL;DR: In this article, the decay behavior of short-life foam is defined as the equilibrium state of the classical Bikerman's experiment, i.e., when the foam formation by bubbling (at bottom of the column) exactly compensates the foam collapse (at the top), and it is found that short life foam decay exhibits a linear variation in the foam column height with the logarithm of the elapsed time.