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This mixture also showed the highest foam capacity and foam stability compared to the mixtures with none or 0.4 wt% of silica.
As shown in Figure 6, different dried durian seed gums exhibited different levels of foam capacity (0.00-4.78%), depending on the drying method (Figure 6).
Foam capacity was expressed as foam expansion after homogenization, which was calculated according to the following equation: (4) FE = V 1 − V 0 V 0 × 100.
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At pH 3.0, EW and HPMC showed thermodynamic compatibility leading to better foaming properties, higher foaming capacity, and stability than without HPMC addition whereas at pH 4.5 and 6.0, EW and HPMC are incompatible that causes lower stability concerning the disproportionation comparing to foam without HPMC.
BMSPI had lower emulsifying activity (0.36 vs. 0.73), foaming capacity (39.6 vs. 61.0 ml), and foaming stability (21.5 vs. 25.5 min) than had SPI.
At 49 1 EW pectin ratio, the mixture showed higher foaming capacity and foam elasticity.
Foaming capacity and foam stability of different surfactants in water firstly were carried out to evaluate their foam properties.
Foaming capacity (FC) of ultrasonicated SOP was increased by 83.3%, compared to the control.
Moreover, agglomeration enhanced the functional properties of the powder such as water retention and foaming capacity.
The greatest foaming capacity, elastic and solid behaviour, with no liquid drainage, were obtained at pH 3.0.
Thus, ultrasonication under the optimal condition along with appropriate whipping time yielded the foam from SOP with increased foaming capacity and stability.
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