English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of Basil Seed Gum (BSG) on the rheological and physical properties of foams made of egg white albumin was investigated. The quadratic model was selected as a suitable statistic model for all responses. The increase in the BSG concentration from 0.1% to 0.6% (w/v) increased stability and density of the produced foam while it decreased drainage and overrun of the foams. Increase in albumin concentration from 0.3% to 0.5% (w/v) led to an increase in foam overrun, but a decrease in foam density. Storage modulus was greater than loss modulus at all frequency regions and both of these parameters increased because of the increase in frequency. Maximum tan (δ) was observed at high concentrations of albumin and low concentration of BSG (0.5% and 0.1% w/v, respectively). Overall, it was found that BSG could be used for improving the stability of the foams in the food products containing egg white albumin

Basil Seed Gum Enhances the Rheological and Physical Properties of Egg Albumin Foams