A kinetic description for the destabilization process of protein foams

9Citations
Citations of this article
20Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

In the present work, a new kinetic model to describe the protein foam destabilization was determined by the conductimetric method. The second order, two term kinetic of foam destabilization by liquid drainage proposed in the current study was more adequate for describing the destabilization process than those presented until the present, showing the existence of two simultaneous mechanisms of foam destabilization, which predominate alternatively according to foam age. In the different foams formed with the studied proteins, k values corresponding to gravitational drainage were always at least one order of magnitude higher than those corresponding to Ostwald ripening. © 2012 Copyright Taylor and Francis Group, LLC.

Cite

CITATION STYLE

APA

Panizzolo, L. A., Mussio, L. E., & Aón, M. C. (2012). A kinetic description for the destabilization process of protein foams. International Journal of Food Properties, 15(1), 60–68. https://doi.org/10.1080/10942911003687264

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free