Dilatational rheology and foaming properties of sucrose monoesters in the presence of β-lactoglobulin

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers

“…They are hence mainly made of proteins and low molecular mass surfactants [5][6][7]. When low molecular weight surfactants are used together with proteins, competitive adsorption of two components towards the interface occurs [8][9][10][11][12] and this makes mixed protein-surfactant films weaker than those obtained in the presence of protein only [13][14][15][16]. This causes some emulsion instability by reduced steric and electrostatic repulsion [2].…”

“…When used in combination with proteins, sucrose esters lower both interfacial tension and elasticity of interfacial layers [14,16].…”

Foaming Properties of Soy Protein Isolate Hydrolysates

“…In the case of HT of HDeg 6%, having a higher concentration of small-molecular-sized peptides adversely affecting foam stability [24], the above behaviour did not favour the formation of a cohesive film resistant to rupture and Ostwald's ripening. Acid treatment -leading to dissociation, denaturation and unfolding of HpH proteinsoffset the effect of hydrolysis, resulting in a similar interfacial behaviour of HpH of HDeg 6% to that found for the rest of HpHs.…”

Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics

“…The main WPC components, ␤-lg, ␣-lac and BSA, would contribute to this structural transition. As these proteins being the principal in mass presents CR values ranged between 10 and 12 mN/m [31,34,35]. At higher pressure values, the film experimented the next structural transition: the film collapse, when the protein molecules structure form multilayers, which correspond to an arrangement without an apparent organization [36,37].…”