Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.04.080
Abstract: We designed Air-in-Oil-in-Water (A/O/W) emulsions. First, Air-in-Oil foams were fabricated by whipping anhydrous milk fat. The maximum overrun was obtained at 20 °C. The foams contained 30-35 vol% air and were stabilized solely by fat crystals. To… read more here.
Keywords: fat crystals; air oil; air; oil water ... See more keywords
Intermittent dynamics of bubble dissolution due to interfacial growth of fat crystals.
Sign Up to like & getrecommendations! Published in 2021 at "Soft matter"
DOI: 10.1039/d1sm00902h
Abstract: Foams are inherently unstable objects, that age and disappear over time. The main cause of foam aging is Ostwald ripening: smaller air bubbles within the foam empty their gas content into larger ones. One strategy… read more here.
Keywords: fat crystals; intermittent dynamics; dynamics bubble; bubble dissolution ... See more keywords