| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 603384 | Current Opinion in Colloid & Interface Science | 2007 | 10 Pages |
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Brent S. Murray,