The PPI systems show little tolerance to the presence of starch
and the overrun is compromised when compared to the original
foam solutions (~650%). EWP foams on the other hand not only
show greater tolerance, but even enhancements in overrun when
combined with OSA2. The diversity of the proteins that form it, and
the fact that they all serve different functions means EWP can
entrap high volumes of air (overrun from ~550%). Since the quality
of the foam is mainly dependent on the protein/emulsifier
conformation at the interface. EWP is very effective in partial
unfolding of its flexible macromolecule, thus enhancing its
amphiphilic properties (Zmudzinski et al., 2014). This is the property
that will facilitate the formation of the foam and moreover the
property that makes EWP a good foaming agent (Yang & Foegeding,
2010) (Murray & Ettelaie, 2004).