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dc.contributor.authorSadahira, Mitie S.; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-05-31T18:47:30Z-
dc.date.availablePT_Br
dc.date.available2022-05-31T18:47:30Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationCarbohydrate Polymers, London, v.125, p. 26-34. jul./2015. DOI: 10.1016/j.carbpol.2015.02.033.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/318-
dc.description.abstractEgg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethyl-cellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating theeffects of process parameters biopolymer concentration (2.0–5.0%, w/w), EW:HPMC ratio (2:1–18:1), pH(3.0–6.0), and the influence of biopolymers’ behavior in aqueous solution at different pH on the foam-ing properties (overrun, drainage, and bubble growth rate). Process parameters had effect on foamingproperties. The pH was the major factor influencing the type of EW/HPMC interaction and affected thefoaming properties of biopolymer mixture. At pH 3.0, EW and HPMC showed thermodynamic compat-ibility leading to better foaming properties, higher foaming capacity, and stability than without HPMCaddition whereas at pH 4.5 and 6.0, EW and HPMC are incompatible that causes lower stability concerningthe disproportionation comparing to foam without HPMC. At pH between 3.0 and 4.5, HPMC improvesfoaming properties of aerated products.pt_BR
dc.description.sponsorshipFAPESPpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectThermodynamic incompatibilitypt_BR
dc.subjectStructurept_BR
dc.subjectCoalescencept_BR
dc.subjectInterfacial tensionpt_BR
dc.subjectRheologyapt_BR
dc.titleEffect of pH and interaction between egg white protein andhydroxypropymethylcellulose in bulk aqueous medium on foamingpropertiespt_BR
dc.typeArticlept_BR
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