Title : ( Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties )
Authors: Mohammad Reza Salahi , Mohebbat Mohebbi ,
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Abstract
showed the highest overrun and stability, respectively. To summarize the basic physical properties of foam data (overrun, and drainage), hierarchical clustering analysis was performed. Samples from different classes evaluated for surface tension, zeta potential, rheological behavior and bubble properties to find factors controlling the formation and stability of foams. It was observed that the SMFs exhibited viscoelastic properties. Results showed that foam stability was directly related to rheological parameters (consistency coefficient, static and dynamic yield stress, zero shear viscosity, storage modulus, loss modulus, complex modulus and complex viscosity) and, except one sample, showed a negative correlation with surface tension. Overrun showed a positive correlation with the bubble counts and a negative correlation with the average bubble diameter. But microstructure changes cannot necessarily represent foam stability. Also, zeta potential could not explain any differences in the foam properties.
Keywords
Soy milk;Foam;Hydrocolloids;Viscoelasticity;Surface tension;Bubble size distribution
@article{paperid:1083332,
author = {Salahi, Mohammad Reza and Mohebbi, Mohebbat},
title = {Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties},
journal = {LWT- Food Science and Technology},
year = {2021},
volume = {137},
month = {February},
issn = {0023-6438},
keywords = {Soy milk;Foam;Hydrocolloids;Viscoelasticity;Surface tension;Bubble size distribution},
}
%0 Journal Article
%T Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
%A Salahi, Mohammad Reza
%A Mohebbi, Mohebbat
%J LWT- Food Science and Technology
%@ 0023-6438
%D 2021
