With malt bagasse [56]PackagingCassava starch foams added with sesame cake [57]PackagingAppl. Sci. 2021, 11,11 ofTable 1. Cont. Plant Polymer Study Form of Foam Foam Characteristics Foams present dense and homogeneous external walls, with little, closed cell structure. The interior shows a structure with big open cells and a sandwichtype structure common of thermoplastic starch-based components obtained by thermal expansion Foams Bongkrekic acid custom synthesis showed a fantastic distribution in the pineapple shell fiber throughout the polymeric matrix and a semi-crystalline structure. They’ve a sandwich-type structure with dense outer skins and small cells comprising the surface of the foam and larger sized cells within the interior of the foam Foams have filler fibers nicely incorporated into the starch matrix and properly distributed, creating the Tacrine Description material homogeneous Polymer CharacteristicsCassava starch foams added with grape stalks [58]PackagingCassava starch foams added with pineapple shell [59]PackagingCassava starch foams added with sugarcane bagasse [60] Cassava starch foams added with organically modified montmorillonite and sugarcane bagasse [61,62]PackagingPackagingFoams exhibited sandwich-type structure with denser outer skins that enclose smaller cells whereas the inner structure is significantly less dense, with big cells. In addition they showed great expansion SEM micrographs of foams showed that the cells formed have been open with connectivity between cells. They had a sandwich-type structure composed of two layers. The outer layers had a smaller sized cell size but a denser structure, whereas the interior had a larger cell size along with a more expanded structure. NS foam showed a thinner cell wall having a broad distribution of cell sizes. CNS foam, revealed a smaller cell size in addition to a denser structure.Baked foams from citric acid modified cassava starch (CNS) and native cassava starch (NS) blends [63]PackagingAppl. Sci. 2021, 11,12 ofTable 1. Cont. Plant Polymer Study Kind of Foam Foam Qualities Polymer Traits Oca starch features a phosphorus content material 60 lower than potato starch. Its amylose content is about 21 (reduced than that of maize and potato starches). Amylopectin is equivalent to that of potato amylopectin, with some differences in the length of its internal chain and level of fingerprint B-chains. Oca starch granules had a volume moment imply size of 34.5 and B-type polymorph [65]Oca StarchOca starch foams added with sugarcane bagasse (SB) and asparagus peel fiber (AP) [64]PackagingFoams with addition of fibers showed a significantly less compact structure and with distribution no homogenous of poreswhen when compared with the handle. The fiber distribution by means of the cellulose matrix was dissimilar for both SB and AP fiber. Trays with SB fiber had bigger cells arranged inside a thinner layer than these with AP fiber. Each exhibited the typical sandwich structure2.1.6. Plant Polymer-Based Egg Protein Replacers In aerated foods like meringues, marshmallow, bread, cakes, and souffl , foams are accountable for the appropriate textures and a certain mouthfeel due to the small air bubbles trapped within the meals system [1]. This is a complicated procedure, where unique physicochemical interactions and processing circumstances play vital roles to attain the proper foamy structure. Polymer functional properties (foaming capacity and stability, also as emulsification) are vital to achieve a solid foam-like structure. That is certainly why egg proteins are significant ingredients within the bakery sector.
