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- W2048064669 abstract "Barley β-glucan (BBG) is receiving increasing attention as a food hydrocolloid. Stability of foams and emulsions was assessed using whey protein concentrate (WPC) as an emulsifier and foaming agent, and BBG gum extracted at pilot plant or laboratory scale as a stabilizer. WPC had a significant lowering effect (P⩽0.05) on surface tension of water and water–oil interfacial tension, while the effect of β-glucan was time dependent. Differential scanning calorimetry (DSC) showed that BBG formed a gelled network, responsible for stabilizing, that melts at 58–62°C. Reversible gels of BBG melt around 63°C. Emulsion (50% o/w) droplet size decreased several fold when prepared with BBG gum and phase separation was substantially decreased. Foam volume and 50% drainage were significantly (P⩽0.05) improved upon addition of β-glucan. Sugar significantly enhanced foam stability only when used together with β-glucan. BBG shows potential as a stabilizer in foam- and emulsion-type food products." @default.
- W2048064669 created "2016-06-24" @default.
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- W2048064669 date "2000-01-01" @default.
- W2048064669 modified "2023-09-27" @default.
- W2048064669 title "Stabilization of emulsions and foams using barley β-glucan" @default.
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- W2048064669 doi "https://doi.org/10.1016/s0963-9969(00)00020-x" @default.
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