Research Article
Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation
Figure 1
Effect of NaCl and basil seed gum concentration on overrun (a) and density (b) of egg albumin foams in the absence and presence of basil seed gum, as well as the effect of basil seed gum on foam stability in the absence of NaCl (c). Columns with different letters are significantly () different.
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