Food rheology focuses on the flow properties of individual food components, which might
already exhibit a complex rheological response function, the flow of a composite food matrix …

Nano emulsions (NEs) stabilized by synthetic emulsifiers have shown proficiency in tailoring
various commercial products that encompass food, pharmaceutical, and cosmeceutical …

Novel naturally sourced thickeners from food biopolymers have always gained significantly
increasing attention, particularly in food areas where the edible safety of thickeners is highly …

During emulsification and further processing (eg, pasteurizing), the oil–water interface is
mechanically and thermally stressed, which can lead to oil droplet aggregation and …

Interfacial properties of native β-lactoglobulin monomers and their heat-induced fibers, of
two different lengths, were investigated at pH 2, through surface tension measurements at …

The interfacial rheology of polysaccharide adsorption layers of corn fiber gum (CFG), octenyl
succinate anhydride-modified starch (OSA-s), gum arabic (GA) and soybean soluble …

A new class of surfactant mixtures is described, which is particularly suitable for studies
related to foam dynamics, such as studies of foam rheology, liquid drainage from foams and …

Food foams such as marshmallow, Chantilly and mousses have behavior and stability
directly connected with their microstructure, bubble size distribution and interfacial …

The rheology of complex fluid interfaces influences the dynamics of emulsion droplets and
foam bubbles, vesicles, polymersomes and polymer microcapsules, biological cells, lung …

We review the flow of emulsion drops, focusing on recent work involving complex interfaces,
which may include the presence of surfactants, particles, surface-active polymers, or solid …