Measurement of the yield stress of protein foams by vane rheometry

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 110-114

  Pernell, C W ^a   Foegeding, E Allen ^a   Daubert, C R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Foams; Vane method; Yield stress

Indexed keywords

EID: 0034024412     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15964.x     Document Type: Article

References (21)

1. th ed. Arlington, Virginia: Association of Official Analytical Chemists. Chapter 33.
2. Arunepanlop B, Morr CV, Karleskind D, Laye I. 1996. Partial replacement of egg white proteins with whey proteins in angel food cakes. J. Food Sci. 61:1085-1093.
3. Briggs JL, Steffe JF, Ustunol Z. 1996. Vane method to evaluate the yield stress of frozen ice cream. J. Dairy Sci. 79:527-531.
4. Cotterill OJ, Chang CC, McBee LE, Heymann H. 1992. Metallic cations affect functional performance of spray-dried heat-treated egg white. J. Food Sci. 57:1321-1322, 1347.
5. Dzuy NQ, Boger DV 1983. Yield stress measurement for concentrated suspensions. J. Rheology 27:321-349.
6. Dzuy NQ, Boger DV. 1985. Direct yield stress measurement with the vane method. J. Rheology 29:335-347.
7. Halling PJ. 1981. Protein stabilized foams and emulsions. CRC Crit. Rev. Food Sci. Nutr. 155:155.
8. Jeronimidis, G. 1988. Structure and properties of liquid and solid foams. In: Blanshard JMV and Mitchell JR, editors. Food Structure - Its Creation and Evaluation. London: Butterworths. p 59-74.
9. Kinsella JE. 1984. Physicochemical and functional properties of milk proteins. Crit. Rev. Food Sci. Nutr. 21:197.
10. Khan MN, Rooney LW, Dill CW. 1979. Baking properties of plasma protein isolate. J. Food Sci. 44:274-276.
11. Kraynik AM, Hansen MG. 1987. Foam rheology: a model of viscous phenomena. J. Rheology 31:175-205.
12. Missaire F, Qiu CG, Rao MA. 1990. Yield stress of structured and unstructured food suspensions. J. Texture Studies 21:479-490.
13. Phillips LG, Kinsella JE. 1990. Effects of succinylation on β-lactoglobulin foaming properties. J. Food Sci. 55:1735-1739.
14. Princen HM. 1989. The mechanical and flow properties of foams and highly concentrated emulsions. In: Bee RD, Richmond P, and Mingins J, editors. Food Colloids. Cambridge: Royal Society of Chemistry, p 14-24.
15. Prud'homme RK, Khan SA. 1996. Experimental results on foam rheology. In: Prud'homme RK and Khan SA, editors. Foams. New York: Marcell-Dekker Inc. p 217-241.
16. SAS Institute Inc. 1992. Users Guide. Release 6.03 Edition. Cary. North Carolina: SAS Institute.
17. st ed. East Lansing, Michigan: Freeman Press.
18. Weaire D. 1989. The physics of froths and foams. In: Bee RD, Richmond P, and Mingins J, editors. Food Colloids. Cambridge: Royal Society of Chemistry. p 25-38.
19. Yoo B, and Rao MA. 1995. Yield stress and relative viscosity of tomato concentrates: effect of total solids and finisher screen size. J. Food Sci. 60:777-779, 785.
20. Yoo B, Rao MA, Steffe JF. 1995. Yield stress of food dispersions with the vane method at controlled shear rate and shear stress. J. Texture Studies 26:1-10.
21. Zhang XD, Giles DW, Barocas VH, Yasunaga K, Macosko CW. 1998. Measurement of foam modulus via a vane rheometer. J. Rheology 42:871-889.