Whey protein concentrate (WPC) has many applications in the food industry. Previous research demonstrated that treatment of whey proteins with high hydrostatic pressure (HHP) can enhance solubility and foaming properties of whey proteins. The objective of this study was to use HHP to improve functional properties of fresh WPC, compared with functional properties of reconstituted commercial whey...

The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...

The expansion of molten aluminum foam was studied to determine flow mechanisms in the cellular melt. The structure of the foaming melt evolved through a series of deformation stages before the foam stabilized and solidified. Changes in cell geometry during foam expansion were observed at different positions within the mold cavity and analyzed to determine flow mechanisms. The deformation patter...

Few foam systems stabilized by solid particles have been reported, and usually the particles have been used in combination with surfactants. We report how foams can be stabilized solely with a new class of anisotropic particles, hydrophobic polymer microrods of diameter less than 1 mum and length of a few tens of micrometers. The obtained foams were extraordinary stable, retaining a constant vo...

The foam mat drying is a good way of dehydrating liquids foods in short times. Due to the porous structure of the foamed materials, mass transfer is enhanced leading to shorter dehydration times. This technique can be successfully employed for drying a variety of fruit juice concentration and pulps. The dried powders have good reconstitution characteristics. These studies are particularly appli...

Functional properties of cowpea flour from seeds micronised at two different surface temperatures (130 and 170 °C) were studied. Micronisation (130 and 170 °C) significantly (P 0.05) increased the water absorption capacity and least gelation concentration of the flour. The treatment significantly (P 0.05) reduced the water solubility and swelling indices, gel strength and foaming capacity of th...

The design of porous metal structures is of high interest for novel lightweight industrial applications. Synchrotron tomography in combination with 3D image analysis is the suitable method to investigate these structures. In order to bring the foam production process from the laboratory to industrial scales a detailed knowledge of the control parameters’ influence on the resulting pore structur...