Structural transition of egg white foams during gelation under temperature gradients

抄録

The gelation behavior of egg white foams under temperature gradients was investigated. It was revealed that as gelation progressed from the high temperature region towards the low temperature side, the foam structure underwent a transformation from a wet state consisting of spherical bubbles to a dry state with polyhedral bubbles. Concurrently with this foam structural transition, thinning of the foam films was also observed. The thinning of the foam films was attributed to the glass transition of the egg white gel. The baking of egg white foams is accompanied by a wet-to-dry transition in the foam structure, as well as a glass transition in the foam films.