Multi-scale properties of protein-stabilized foams
Protein-stabilized foams can be analyzed into 4 levels. Level 1 corresponds to the nanometer range of molecules. Level 2 is represented by the gas/liquid interfaces and thin liquid films. Level 3 is defined by the size of the gas cells that form the foam and spans from micrometers to a millimeters. Level 4 is when the foam is considered a continuum. The objectives of this article are: to revise the techniques used to analyze foams and the gathering of quantitative information, and to review current efforts into improving our knowledge of the role of proteins in foams and their structures.
Journal: Food Structure - Volume 1, Issue 1, January 2014, Pages 55–70