Pickering foams are available in many applications and have been continually gaining
interest in the last two decades. Pickering foams are multifaceted, and their characteristics …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

The use of particles as foam and emulsion stabilising species, with or without surfactants,
has received great interest in recent years. The majority of work has studied the effects of …

Food protein functionality has classically been viewed from the perspective of how single
molecules or protein ingredients function in solutions and form simple colloidal structures …

Aqueous foams are important in a variety of different applications, ranging from food and
cosmetics to oil recovery, blast mitigation, and fire extinguishing.[1] Well-established and …

Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic
biopolymer, ovalbumin has successfully been involved in numerous food and …

This review covers recent advances in the study of foam drainage and coarsening, focusing
especially on the effective role of the foam chemical components on those aging processes …

In this review we have summarised the current state of knowledge surrounding the effects of
particles as stabilizers of foams, in the context of food systems. One may distinguish …

Antioxidant and functional properties were evaluated for gelatin hydrolysates obtained from
sole and squid skin gelatin by Alcalase, with a degree of hydrolysis of∼ 35% and∼ 50 …

It has become clear that the standard cartoon, in which macromolecular particles prepared
for electron cryo-microscopy are shown to be surrounded completely by vitreous ice, often is …