Foam stabilized by Food grade albumins
Aqueous foams are important in creating appealing structures in food. Recent studies on the foaming properties of plant proteins is still very limited. This proposal will allow us for the first time the use of neutron scattering to the study of the foaming properties of pea albumins in their both native and aggregated state, and compare them to the more known whey proteins. These albumins are the most abundant protein in the side streams from the isolation process of the pea protein isolate. The latter is currently an emerging protein ingredient, increasingly used in food formulations for vegetarian food products. We will be able to use the novel device developed at the ILL, combining in-situ small-angle neutron scattering (SANS) with conductivity and macrophotography. The (de)stabilization of foams can then be followed at all relevant length scales on their mechanisms, and relate the findings to our molecular studies of albumin at the interfaces, with rheological, and macroscopic drainage measurements.
The data is currently only available to download if you are a member of the proposal team.
The recommended format for citing this dataset in a research publication is in the following format:
LI Ruifen; ATIL Gokhan Ugur; Leonardo Chiappisi; CORREDIG Milena and LAMOLINAIRIE Julien. (2023). Foam stabilized by Food grade albumins. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.1-20-74
This data is not yet public
This data is not yet public
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