New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

<table>Gas bubbles structure in mixed foam during their formation. Images were taken for (a) SSPI-E4M and SSPI-E50lv systems and (b) foams obtained from the respective HIUS treated solutions, at pH 3. HIUS conditions: power output: <svg height="11.2875" id="M49" style="vertical-align:-1.09097pt" version="1.1" viewbox="0 0 74.362503 11.2875" width="74.362503" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg> W; frequency: 20 kHz; amplitude: 20%; time of treatment: 20 min.</table>

International Journal of Carbohydrate Chemistry

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Figure 4

Figure 4: New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound 