Murray, BS orcid.org/0000-0002-6493-1547 (2020) Recent developments in food foams. Current Opinion in Colloid & Interface Science, 50. 101394. ISSN 1359-0294
Abstract
The scientific literature from 2015 onwards with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods, and investigations of the classic, meringue-forming egg white protein still dominate the literature because the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, ‘nanoparticles’ and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer- and nonbiopolymer–based particles by chemical means, to make the particles adsorb more strongly. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Current Opinion in Colloid and Interface Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Food; Foams; Pickering; Particles; Biopolymers |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 10 Nov 2020 15:52 |
Last Modified: | 10 Nov 2020 16:02 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cocis.2020.101394 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:167787 |