A Kinetic Model to Describe Liquid Drainage from Soy Protein Foams over an Extensive Protein Concentration Range

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

“…Denatured soy protein isolate (thermally procedure), being 98% water soluble, was obtained from defatted soybean flour (Sambra S.A., Brazil) as indicated by Carp, Bartholomai, and Pilosof (1997).…”

Impact of proteins–κ-carrageenan interactions on foam properties

“…NSP and DSP were freezedried at room temperature. Soy protein solubility was not affected by thermal treatment, and both NSP and DSP were 98% soluble (Carp et al, 1997).…”

“…Compared with their dairy counterparts, soy-based analogs are not only lower in cost, but also free of cholesterol and lower in calories and fat. The foaming properties of soybean proteins have been extensively studied (German, O'Neili, & Kinsella, l985;Kim & Kinsella, 1985;Yu & Damodaran, 1991;Rawel & Muschiolik, 1994;Carp, Bartholomai, & Pilosof, 1997) and several methods for their improvement have been successfully applied. In this regard the controlled denaturation of soy proteins was found to enhance its foaming properties by increasing protein surface hydrophobicity and surface activity (Carp et al, 1997).…”

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

“…Similar results were found by Pernell et al (2002), Falade et al (2003), Rajkumar et al (2007), and Kandasamy et al (2012). This phenomenon can be attributed to an increase in viscosity or in the yield stress of the continuous phase and/or to an increase in the strength of the films adsorbed by the air-water interface (Carp et al 1997;VernonCarter et al 2001). In this context, the improved stability of ovalbumin foams due to longer whipping times and higher concentrations can be in part ascribed to a greater protein denaturation and adsorption of the interface, respectively (Raharitsifa et al 2006).…”