Effects of protonation on foaming properties of dodecyldimethylamine oxide solutions: a pH-study

Soft Matter ◽  
2015 ◽  
Vol 11 (3) ◽  
pp. 561-571 ◽  
Author(s):  
Kathrin Schellmann ◽  
Natalie Preisig ◽  
Per Claesson ◽  
Cosima Stubenrauch
Keyword(s):  
Foaming Properties ◽  
Dodecyldimethylamine Oxide

Functional surfaces produced by foam coating

TAPPI Journal ◽  
2016 ◽  
Vol 15 (8) ◽  
pp. 515-521 ◽  
Author(s):  
EIJA KENTTÄ ◽  
HANNA KOSKELA ◽  
SARA PAUNONEN ◽  
KARITA KINNUNEN-RAUDASKOSKI ◽  
TUOMO HJELT
Keyword(s):  
Life Time ◽  
Silica Coating ◽  
Foaming Properties ◽  
Coated Paper ◽  
Paper Properties ◽  
Foaming Agent ◽  
Foaming Agents ◽  
Size Stability ◽  
Stability Measurement ◽  
Standard Paper

This paper reports experiments on silica coating formulations that are suitable for application as a thin pigment layer with foam coating technique on a paper web. To understand the foaming properties of nanosilica dispersions, the critical micelle concentration, foam half-life time, and foam bubble size stability were determined with three different foaming agents. The results indicate that the bubble stability measurement is a useful characterization method for foam coating purposes. Pilot foam coating trials were done and the effects of the chosen foaming agents were studied on the properties of the nanosilica-coated paper. The surface hydrophilicity of silica coated paper was related not only to silica pigment, but also to the chemical nature of the foaming agent. Standard paper properties were not affected by the thin silica coating.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Correlations between the Type of Aggregates in the Bulk Phase and the Functionality and Safety of All-Purpose Cleaners

2021 ◽  
Vol 22 (12) ◽  
pp. 6592
Author(s):  
Artur Seweryn ◽  
Tomasz Wasilewski ◽  
Anita Bocho-Janiszewska
Keyword(s):  
Sodium Chloride ◽  
Magnesium Chloride ◽  
Foam Stability ◽  
Bulk Phase ◽  
Magnesium Salt ◽  
Foaming Properties ◽  
Performance Properties ◽  
Salt Addition ◽  
And Performance ◽  
The Given

The article shows that the type and concentration of inorganic salt can be translated into the structure of the bulk phase and the performance properties of ecological all-purpose cleaners (APC). A base APC formulation was developed. Thereafter, two types of salt (sodium chloride and magnesium chloride) were added at various concentrations to obtain different structures in the bulk phase. The salt addition resulted in the formation of spherical micelles and—upon addition of more electrolyte—of aggregates having a lamellar structure. The formulations had constant viscosities (ab. 500 mPa·s), comparable to those of commercial products. Essential physical-chemical and performance properties of the four formulations varying in salt types and concentrations were evaluated. It was found that the addition of magnesium salt resulted in more favorable characteristics due to the surface activity of the formulations, which translated into adequately high wettability of the investigated hydrophobic surfaces, and their ability to emulsify fat. A decreasing relationship was observed in foaming properties: higher salt concentrations lead to worse foaming properties and foam stability of the solutions. For the magnesium chloride composition, the effect was significantly more pronounced, as compared to the sodium chloride-based formulations. As far as safety of use is concerned, the formulations in which magnesium salt was used caused a much lesser irritation compared with the other investigated formulations. The zein value was observed to decrease with increasing concentrations of the given type of salt in the composition.

Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties

2013 ◽  
Vol 93 (9) ◽  
pp. 2094-2101 ◽  
Author(s):  
Alexander L Combe ◽  
Justin K Ang ◽  
Charles W Bamforth
Keyword(s):  
Foaming Properties ◽  
Cereal Products ◽  
Negative Impacts ◽  
Beer Foam

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 151-156 ◽  
Author(s):  
Peishan Li ◽  
Zhuo Sun ◽  
Meihu Ma ◽  
Yongguo Jin ◽  
Long Sheng
Keyword(s):  
Egg White ◽  
White Powder ◽  
Foaming Properties ◽  
Microwave Assisted ◽  
Egg White Powder

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

2017 ◽  
Vol 65 (7) ◽  
pp. 1378-1386 ◽  
Author(s):  
Julie A. Culbert ◽  
Jacqui M. McRae ◽  
Bruna C. Condé ◽  
Leigh M. Schmidtke ◽  
Emily L. Nicholson ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Production Method ◽  
Foaming Properties ◽  
White Wines

Effect of structural changes on foaming properties of soy proteins

1994 ◽  
Vol 8 (3-4) ◽  
pp. 287-298 ◽  
Author(s):  
Harshadrai M. Rawel ◽  
Gerald Muschiolik
Keyword(s):  
Structural Changes ◽  
Soy Proteins ◽  
Foaming Properties

Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism

2022 ◽  
Vol 124 ◽  
pp. 107221
Author(s):  
Ting Zhang ◽  
Min Zhang ◽  
Ping Gong ◽  
Hongyu Jiang ◽  
Jingbo Liu ◽  
...  
Keyword(s):  
Foaming Properties ◽  
Molecular Aggregation ◽  
Aggregation Mechanism
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