Large amplitudes oscillatory shear (LAOS) behavior of egg white foams with apple pectins and xanthan gum》.pdfVIP

Food Research International 62 (2014) 299–307 Contents lists available at ScienceDirect Food Research International journal homepage: www. /locate/food res Large amplitudes oscillatory shear (LAOS) behavior of egg white foams with apple pectins and xanthan gum Paweł Ptaszek ⁎ Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, ul. Balicka 122, 30-149 Kraków, Poland a r t i c l e i n f o a b s t r a c t Article history: The study presents the results of research on non-linear rheological properties of foams based on egg white Received 28 September 2013 protein, xanthan gum and apple pectin of various levels of methylation. The rheological studies were carried Accepted 1 March 2014 out by means of large amplitude oscillatory shear (LAOS) and Fourier transform rheology (FTR) methods. The Available online 12 March 2014 obtained foams revealed elastoviscoplastic properties. The analysis of the results allowed determination of yield stress, shear exponents and the Fourier spectra, which enabled estimation of the quantity and intensity Keywords: Foam of individual harmonics. The Lissajous patterns as well as coefficients of energy dissipation were also demonstrat- Large amplitudes oscillatory shear ed. The foam containing solely egg white revealed the largest number of harmonics in the Fourier spectrum LAOS