Protein-stabilized foams

Hailing, P.J., Protein Stabilized Foams and Emulsions, CRC Critical Reviews in Food Science And Nutrition, 155 (1981). 

Figure 7.16 Dependence on tlie polysaccharide concentration CDS of (a) tlie second virial coefficient A2 and (b) tlie stmcture-sensitive parameter p of complexes of sodium caseinate + dextran sulfate , complexes prepared in bulk solution a, complexes prepared at tlie interface in a protein-stabilized foam , sodium caseinate alone. Reproduced from Semenova et al. (2009) with permission.

Damodaran, S. Protein-Stabilized Foams and Emulsions in Food Proteins and Their Applications, Damodaran, S. Paraf, A. (Eds.), Dekker, New York, 1997, pp. 57-110. 

Hailing, P.J. 1981. Protein-stabilized foams and emulsions. CRC Crit. Rev. Food Sci. Nutr. 15,155-203. 

Elizalde, B E., Giaccaglia, D., Pilosof, A.M.R., and Bartholomai, G.B. (1991). Kinetics of liquid drainage from protein-stabilized foams. J. Food Sci. 56, 24-26. 

In contrast to protein stabilized foams the foam formation and stabilization mechanisms in whipping cream are supposed to depend on the bubble stabilization by means of fat rather than proteins. The fat content can therefore not be less than 30% butterfat, and whipping cream is expected to fulfil certain criteria, namely whipping time, foam firmness, foam volume increase (or overrun), and volume of dripping-off (or drainage). 

Clark, D.C., Wilde, P.J., and Wilson, D.R. The effect of pre-isomerized hop extract on the properties of model protein stabilized foams, /. Inst. Brew., 97, 169, 1991. 

The dynamic foam stability is usually measured by the volume of foam at a specific equilibrium flow rate, while the static foam stability is measured by the rate of collapse. Dynamic measurements are particular relevant for transient foams, while for foams of high stability, the static or equilibrium methods are usually more useful, particular for highly stabilized foams such as protein-stabilized foam systems. 

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