The physical scientist views food as a complex form of soft matter. The complexity has its
origin in the numerous ingredients that are typically mixed together and the subtle variations …

Microbubbles are largely unused in the food industry yet have promising capabilities as
environmentally friendly cleaning and supporting agents within products and production …

Increasing consumer demand for higher quality, cheaper, more convenient, and healthier
emulsion-based products means that the food industry must have a good understanding of …

Abstract Microbubbles are typically 0.5–10 μm in size. Their size tends to make it easier for
medication delivery mechanisms to navigate the body by allowing them to be swallowed …

The food industry needs effective strategies to develop reduced calorie products with
desirable sensory attributes. This study utilizes controlled phase separation of biopolymer …

The interaction between oil and foam has been the subject of various studies. Indeed, oil
can be an efficient defoaming agent, which can be highly valuable in various industrial …

The potential of microbubbles as fat replacers and texture modifiers was assessed by
comparison of the rheological and tribological properties of model food systems that …

The effect of preparation and storage parameters on the number, size and stability of
microbubbles covered with bovine serum albumin (BSA) was investigated. A large number …

Protein microbubbles are air bubbles with a network of interacting proteins at the air–water
interface. Protein microbubbles are commonly used in medical diagnostic and therapeutic …

When develo** low‐fat foods, one of the main concerns is the sensory performance which
is generally inferior to that of the full‐fat version. Micron‐sized air cells coated and stabilised …