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Effect of bacterial cellulose on the foaming properties of egg white and soy pr...

Martins, Daniela Sofia Rodrigues; Khodamoradi, Niloofar; Carvalho, Ricardo Emanuel Silva; Gama, F. M.; Moradi, Mehran; Dourado, Fernando

Food foams are highly industrially relevant systems, responsible for the visual appearance and organoleptic properties of many processed foods. Foam characteristics can be further improved by food-grade additives. This study investigates the influence of bacterial cellulose (BC) on the foaming capacity (FC) and foam stability (FS) of egg white protein (EWP) and soy protein isolate (SPI), important food foaming ...

Date: 2024   |   Origin: RepositóriUM - Universidade do Minho
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