Journal
FOOD HYDROCOLLOIDS
Volume 54, Issue -, Pages 293-301Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2015.10.010
Keywords
Foam; Hydrocolloids; Egg white protein; Large amplitudes oscillatory shear (LAOS); Geometrical decomposition
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Funding
- Ministry of Science and Higher Education of the Republic of Poland
- Polish Ministry of Science and Higher Education for Young Scientists [BM-4769]
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This research study analysed the rheological properties of fresh food foams based on egg white protein, and with the addition of apple pectins and xanthan gum. The rheological analysis was carried out using the large amplitude oscillatory shear (LAOS) technique. From the obtained results two types of Lissajous figures were constructed, describing the elastic and viscous properties. The obtained figures were subjected to geometrical decomposition, which resulted in the determination of the stress values characteristic of nonlinear purely elastic and purely viscous properties. The Fast Chebyshev Transform allowed for the calculation of the Chebyshev coefficients, and further detailed analysis of rheological behaviour of foams as a function of strain amplitude. The determination of the values of elastic and viscous Chebyshev coefficients allowed for the interpretation, with high resolution, of nonlinear rheological properties of the obtained foams. (C) 2015 Elsevier Ltd. All rights reserved.
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