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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-25517
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dc.contributor.authorRüegg, Ramona-
dc.contributor.authorSchmid, Tamara-
dc.contributor.authorHollenstein, Lukas-
dc.contributor.authorMüller, Nadina-
dc.date.accessioned2022-08-29T08:57:13Z-
dc.date.available2022-08-29T08:57:13Z-
dc.date.issued2022-09-15-
dc.identifier.issn0023-6438de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/25517-
dc.descriptionHighlights: • Use of particles without emulsifier reduced median bubble size and improved foam stability. • Combining PGE emulsifier and particles resulted in higher foam stability. • Particularly low drainage was observed in particle stabilized foams using banana powder. • Increases in particle size and wetting angle correlated with reduced drainage. • High shear rates were strongly associated with narrower bubble size distributions.de_CH
dc.description.abstractIn this study, the effects of ten different food-grade particles on bubble quality and stabilization of particle-stabilized food foams in batch and continuous foaming with and without polyglycerol ester (PGE) as an emulsifier were investigated. Particle properties, such as contact angle and porosity, and varying process parameters, such as shear rate and gas fraction, were assessed with respect to their impact on bubble size x50,0, bubble size distribution width and drainage. The smallest bubble size x50,0 in foams without PGE could be achieved with banana powder (88 μm), calcium carbonate (89 μm) and microcrystalline cellulose (79 μm) particles. In comparison, the smallest size in the reference without particles were 105 μm. Combining the use of particles with PGE further reduced bubble size by up to 57% and drainage by up to 100%. Increasing the shear rate from 4922 s−1 (35 μm) to 9844 s−1 (14 μm) resulted in smaller mean bubble sizes and significantly narrower bubble size distributions whereas no distinct correlation between gas fraction and resulting bubble size was found. This study shows that using suitable particles in combination with an optimized foaming process promotes both bubble quality and the stability of foams.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofLWT - Food Science and Technologyde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectFood foamde_CH
dc.subjectParticle propertyde_CH
dc.subjectShear ratede_CH
dc.subjectGas fractionde_CH
dc.subjectMedian bubble sizede_CH
dc.subjectDrainagede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleEffect of particle characteristics and foaming parameters on resulting foam quality and stabilityde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Computational Life Sciences (ICLS)de_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.lwt.2022.113859de_CH
dc.identifier.doi10.21256/zhaw-25517-
zhaw.funding.euNode_CH
zhaw.issue113859de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume167de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedDatalabde_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.webfeedSimulation and Optimizationde_CH
zhaw.funding.zhawPiFoBake: Mechanisch und thermisch hochstabile partikelstabilisierte Schäume für die Anwendung in glutenfreien Backwarende_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Rüegg, R., Schmid, T., Hollenstein, L., & Müller, N. (2022). Effect of particle characteristics and foaming parameters on resulting foam quality and stability. LWT - Food Science and Technology, 167(113859). https://doi.org/10.1016/j.lwt.2022.113859
Rüegg, R. et al. (2022) ‘Effect of particle characteristics and foaming parameters on resulting foam quality and stability’, LWT - Food Science and Technology, 167(113859). Available at: https://doi.org/10.1016/j.lwt.2022.113859.
R. Rüegg, T. Schmid, L. Hollenstein, and N. Müller, “Effect of particle characteristics and foaming parameters on resulting foam quality and stability,” LWT - Food Science and Technology, vol. 167, no. 113859, Sep. 2022, doi: 10.1016/j.lwt.2022.113859.
RÜEGG, Ramona, Tamara SCHMID, Lukas HOLLENSTEIN und Nadina MÜLLER, 2022. Effect of particle characteristics and foaming parameters on resulting foam quality and stability. LWT - Food Science and Technology. 15 September 2022. Bd. 167, Nr. 113859. DOI 10.1016/j.lwt.2022.113859
Rüegg, Ramona, Tamara Schmid, Lukas Hollenstein, and Nadina Müller. 2022. “Effect of Particle Characteristics and Foaming Parameters on Resulting Foam Quality and Stability.” LWT - Food Science and Technology 167 (113859). https://doi.org/10.1016/j.lwt.2022.113859.
Rüegg, Ramona, et al. “Effect of Particle Characteristics and Foaming Parameters on Resulting Foam Quality and Stability.” LWT - Food Science and Technology, vol. 167, no. 113859, Sept. 2022, https://doi.org/10.1016/j.lwt.2022.113859.


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