Factors affecting the stability of foamed concentrated emulsions

Comparative study of the design of continuous aeration equipment for the production of food foams

“…In general, foamed foods with the smallest bubbles and the most uniform size distribution exhibit the best texture, flow behavior and stability over time (McClements, 1999). Although this new microstructure results primarily from the formulation of the matrix (Turner et al, 1999), this is also influenced by process conditions, such as the design of the mixing head and its operating conditions (Indrawati et al, 2008a,b). In particular, the gas volume fraction and the bubble size distribution play a key role on the microstructure of the foam and directly depend on technological and operation choices such as residence time and foaming device geometry.…”

Interparticle interactions in concentrate water–oil emulsions

“…The presence of air [56], as well as solid particles [29], that is frequently observed in many industrial or natural emulsions plays an important role on the degree and rate of aggregation. Moreover, the hydrophobic/hydrophilic properties of particle surface lead to opposite effects for different types of emulsions.…”

Formation of porous epoxy monolith via concentrated emulsion polymerization

“…As showed by Fig. 1, higher viscosity restrained the droplets from coagulation [18] and thus ensured a fine morphology.…”