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E. A. Sauter and J. E. Montoure, “The Relationship of Lysosyme Content of Egg White to Volume and Stability of Foams,” Journal of Food Science, Vol. 37, No. 6, 1972, pp. 918-920. doi:10.1111/j.1365-2621.1972.tb03703.x

has been cited by the following article:

• TITLE: Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

  AUTHORS: S. Balasubramanian, G. Paridhi, J. D. Bosco, D. M. Kadam

  KEYWORDS: Foaming; Tomato Juice; Response Surface Methodology; Box Behnken Design; Expansion Volume; Foam Density

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.7, June 29, 2012

  ABSTRACT: The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, Carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% - 15%, CMC: 0.10% - 0.60% & WT: 3 - 7 min. The responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which are an indication of foaming ability and foam stability. The predicted levels of responses as generated by software were EV: 91.49%, FD: 0.558 g/cc & DV: 10 ml, which on validation was found closer to experimental value.