| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 591889 | Colloids and Surfaces A: Physicochemical and Engineering Aspects | 2016 | 8 Pages |
•The drainage properties and stability of egg-white sucrose foams are quantified.•A new high-resolution AC conductance meter enables very accurate resistance measurements.•The resistance measurements have improved resolution as a function of foam height compared with previous data.•High gas volume fraction foams made from egg-white sucrose mixtures are shown to be very stable.•Little drainage is evident in these foams even after 200 min.
Free drainage in egg-white foams with a variety of gas volume fractions was investigated by an electrical resistivity technique. Changes in resistivity at different heights in the foam were monitored as a function of time thus giving information on the local liquid volume fraction (or content) and therefore the rate of foam drainage. The wettest egg-white foam was the most unstable, with changes in liquid volume fraction observed within minutes of foam aging. Because bubble sizes are very small, a huge effect of capillary forces confers egg-white foams with a very good stability to drainage. The complex nature of the egg-white liquid (bulk and interfacial properties), the likely presence of denatured-aggregate complexes in the Plateau borders, and very small bubble sizes are key parameters for understanding the stability of egg-white foams that makes them excellent foaming materials for food science and culinary purposes.
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