Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of optimal properties for retaining air bubbles were characterized by similar surface roughness. The surface topography is mainly responsible for changes in the wettability. The contact angle of the probe liquid sample depends on the liquid surface tension components. An approach based on the contact angle hysteresis (CAH) is suitable for determining the total value of the apparent surface free energy of such materials. An approach based on the components of apparent surface free energy (LWAB) only allows the calculation of the dispersion component and electron donor parameter of energy in the case of added magnesium and iron salt. Wettability, depending on the nature of the surface, can be described for the hydrophilic surface by the Wenzel model, and for the hydrophobic surface by the Cassie – Baxter model.

中文翻译：

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充气离子诱导的乳清蛋白凝胶的表面性质。

使用氯化钙，氯化镁或氯化铁（II）诱导的预变性蛋白质分散液凝胶化，可形成充气的乳清蛋白凝胶。所获得的凝胶表面的结构取决于所添加盐的类型和浓度。较高的阳离子浓度产生的凝胶a具有较高的表面粗糙度和最大粗糙度高度的二次平均值。保留气泡最佳性能的充气凝胶的特征是具有相似的表面粗糙度。表面形貌主要负责润湿性的变化。探针液体样品的接触角取决于液体表面张力分量。基于接触角滞后（CAH）的方法适用于确定此类材料的表观表面自由能的总值。在添加镁和铁盐的情况下，基于表观表面自由能（LWAB）的成分的方法仅允许计算分散成分和能量的电子给体参数。根据表面的性质，润湿性可以通过Wenzel模型描述为亲水性表面，而通过Cassie – Baxter模型可以描述为疏水性表面。