Foaming and antifoaming from emulsions - structure development from emulsion concentration, drying, or freezing KU Leuven
Food emulsions generally have complex interfacial structures and rheological properties, which are of high importance to many end food product properties. This holds true in particular for foaming properties of food emulsions, whereby their strength or weakness may either enhance foam stability, or induce their catastrophic collapse: in the latter case emulsions are called “anti-foaming” (Denkov et al., Adv. Coll. Int. Sci., 2014). We will study ...