Interfacial rheological and foam properties of egg white
Marina Gavali, Marianna, Georgia Dimitreli, Eleni P. Kalogianni
This work investigates the dynamic interfacial tension, the interfacial rheological properties and bulk rheological behavior and apparent viscosity of egg white as well as the egg white foam properties (foamability and changes in foam volume and foam bubble size distribution) as affected by egg storage time under different temperatures and whipping time. The results are compared with those obtained using econstituted egg white from egg white powder.
- Bubbles of an eggwhite foam during destabilization after 5 min and 180 min. The bar in the figures represents 200um.
