Modeling of nonlinear rheological behavior of food foams: Viscoelastoplasticity caused by bubble and protein-hydrocolloid interaction
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2026-04
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Journal Article
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yes
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Abstract
Chicken egg albumin (OVA)-based foams stabilized with non-starch hydrocolloids behave as soft glassy materials (Ptaszek, 2013) and their properties depending on the nature of the stabilizer and bubble structure. The aim of this study was to apply the Derec model (Derec et al., 2001) to describe the evolution of the rheological properties, i.e. viscoelastoplasticity of OVA foams stabilized by four different non-starch hydrocolloids. The parameters of the model were interpreted in the light of the possible mechanisms of foam stabilization by the selected hydrocolloids: xanthan gum, carboxymethylcellulose and alginate (ionic polysaccharides) and locust bean gum. The values of the Derec model parameters were affected by the concentration of individual hydrocolloids and the strain/shear conditions. To enhance the discussion of the effects of hydrocolloids on the foam properties, Lissajous curves were decomposed and the values of Chebyshev coefficients corresponding to elastic and viscous components of the non-linear viscoelasticity phenomenon were determined. Analysis of Chebyshev e3 and w3 coefficients showed that most of the analyzed systems were strain-softening, with the exception of OVA and locust bean gum foam, which were strain-stiffening.
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published
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173
Pages / Article No.
112243
Publisher
Elsevier
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Subject
Large amplitude oscillatory share (LAOS); Foam; Nonlinear rheology; Chicken egg albumin; Viscoelastoplasticity
Organisational unit
08821 - Fischer, Peter (Tit.-Prof.)