Stabilization of bubbles and foams |
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| Affiliation: | 1. School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China;2. Research Institute of Petroleum Exploration and Development, PetroChina, Beijing 100083, China |
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| Abstract: | This review summarizes the principal new developments reported in the research literature from 2000 (inclusive) to the present date, on the topic of foam and bubble stabilization, in the context of foods. The main areas covered are novel foamed products, processes and foaming agents; new methods of study; protein adsorption and competitive adsorption; surface rheology; particle-stabilized systems; modelling, simulation and theory. |
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