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dc.contributor.author
Speroni Aguirre, Francisco José
dc.contributor.author
De Lamballerie, Marie
dc.contributor.author
Anton, Marc
dc.date.available
2024-10-21T15:44:28Z
dc.date.issued
2024-08
dc.identifier.citation
Speroni Aguirre, Francisco José; De Lamballerie, Marie; Anton, Marc; Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates; Elsevier; Innovative Food Science & Emerging Technologies; 96; 103768; 8-2024; 1-9
dc.identifier.issn
1466-8564
dc.identifier.uri
http://hdl.handle.net/11336/246204
dc.description.abstract
Various combinations of high hydrostatic pressure treatment (HHPT, 0.1 or 600 MPa), calcium addition (0, 0.50, or 0.75 mmol CaCl2/g protein), and protein content ([Prot.], 1, 5, or 10 g/L) were applied to soybean protein isolate (SPI) dispersions to analyze their effects on the formation and stability of foams. The significant interactions between these factors led to several combinations that improved foam stability via different mechanisms that involved different solubilities, aggregate sizes, and molecular structures of proteins. Thirty min after foam formation, calcium combined with HHPT improved volume of foam (VF30) and volume of liquid retained (VLr30), by the formation of strong interfacial films owing to the increased cross-linking ability of soluble and intermediate-sized aggregates. Calcium without HHPT had a greater effect on VLr30 than on VF30, which could be owing to the insoluble and large aggregates that blocked Plateau borders. HHPT without calcium led to small denatured aggregates that were soluble and improved the VLr30 when [Prot.] was lower.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
SOY PROTEIN
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CALCIUM ADDITION
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FOAM FORMATION
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FOAM STABILITY
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HIGH HYDROSTATIC PRESSURE
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-10-03T14:52:08Z
dc.journal.volume
96
dc.journal.number
103768
dc.journal.pagination
1-9
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: De Lamballerie, Marie. Oniris, Food Process Engineering, Umr Cnrs Gepea; Francia
dc.description.fil
Fil: Anton, Marc. Centre de Recherche Ile de France Versailles Saclay ; Instituto National de Recherches Agronomiques, Alimetation Et Environnement;
dc.journal.title
Innovative Food Science & Emerging Technologies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1466856424002078
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ifset.2024.103768
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