• Food Science of Animal Resources
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• v.42 no.5
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• International Journal of Naval Architecture and Ocean Engineering
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• v.12 no.1
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• pp.226-240
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• 2020

This paper presents an experimental investigation of asymmetric impact effects on hydroelastic responses. A 1:64 scaled segmented ship model with U-shape open cross-section backbone was newly designed to meet elastic similarity conditions of vertical, horizontal and torsional stiffness simultaneously. Different wave heading angles and wavelengths were adopted in regular wave test. In head wave condition, parametric rolling phenomena happened along with asymmetric slamming forces, the relationship between them was disclosed at first time. The impact forces on starboard and port sides showed alternating asymmetric periodic changes. In oblique wave condition, nonlinear springing and whipping responses were found. Since slamming phenomena occurred, high-frequency bending moments became an important part in total bending moments and whipping responses were found in small wavelength. The wavelength and head angle are varied to elucidate the relationship of springing/whipping loads and asymmetric impact. The distributions of peaks of horizontal and torsional loads show highly asymmetric property.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.728-732
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• 2004

Convenient method for determination of egg white foaming properties was suggested. Highly reproducible results were obtained when 70g egg white was whipped at 1,200 rpm for 2 min. Using standardized testing method, foaming capacity and stability of egg white samples including fresh egg white, freeze-dried egg white and commercial egg white powder were effectively differentiated. Foaming capacity of egg white was not affected during storage of fresh egg white up to 4 weeks at $4^{\circ}C$, whereas foaming stability significantly decreased after 2 weeks of storage.