首页|New methodology for controlled testing of foaming properties of protein suspensions
New methodology for controlled testing of foaming properties of protein suspensions
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NSTL
Elsevier
? 2022 Elsevier LtdThis study presents a frothing system for testing steam frothing capacity for “barista”-style specialties and investigating foaming properties of protein suspensions and other liquid solutions. The presented foaming methodology is similar to the classic barista frothing with a steam wand. In addition, steam pressure and air entrainment into the sample can be controlled, to create reproducible froths. A steam-air-premix is entrained and dispersed into the sample to be frothed. Final sample temperature can be defined by frothing time and steam pressure and the final foam volume by frothing time and steam:air ratio.
Hummel D.、Atamer Z.、Hinrichs J.
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Department of Soft Matter Science and Dairy Technology (150e) Institute of Food Science and Biotechnology University of Hohenheim
NSTL
Elsevier
