Authors:
Xinghui Wu
1
;
2
;
Mingjie Xia
1
;
2
;
Shufang Cao
1
;
2
;
Wenqi Cai
1
;
2
;
Li Li
1
;
2
and
Lina Yang
1
;
2
Affiliations:
1
College of Food Science and Engineering, Bohai University, Jinzhou, 121013, Liaoning, China
;
2
Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, Liaoning, China
Keyword(s):
Foam System, Polysaccharide Hydrocolloid, Interfacial Stability, Surfactant.
Abstract:
The foam dispersion system is widely used in many kinds of food processing fields and give good texture and sense for food. This paper summarized this formation mechanism, the effect mechanism of internal factors (surface tension, surface viscoelasticity) and external factors (temperature, pH, surfactant, ionstability) on stability of foam system, and the progress of effect of polysaccharide hydrocolloids co-regulating protein on stability of foam system. The aims was to provide theory support for developing natural surfactant and obtain expected foam texture in food system. In order to promote the application of polysaccharides hydrocolloid surfactant in the field of foam food processing.