Super stable foams stabilized by colloidal ethyl cellulose particles

Jin, Huajin; Zhou, Weizheng; Cao, Jianliang; Stoyanov, Simeon D.; Blijdenstein, T.B.J.; Groot, P.; Arnaudov, Luben N.; Pelan, Eddie G.

doi:10.1039/c1sm06518a

Cited by 120 publications

(106 citation statements)

References 40 publications

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“…Given that the size of the prepared ethyl cellulous particles tends to be ~ 100nm to 200nm [34], it will be difficult to envisage stabilisation of bubbles much smaller than those already reported.…”

Section: Introductionmentioning

confidence: 99%

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Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Ettelaie

Murray

2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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It is shown that in systems containing bubbles stabilised by nanoparticles, the time scales for the dissolution of small microbubbles can be comparable with those involving the transport and adsorption of the stabilising nanoparticles onto the surface of the bubbles. We have studied the evolution of model bubble size distribution functions in the light of this effect and also the competition between different sized bubbles for the finite number of available particles. It is found that for dispersions moderately rich in nanoparticles, the width of the final distribution function can become broader than the initial one, whereas for cases deficient in particles the reverse is observed. For each given bubble size, there exists a particle to bubble concentration ratio above which the final size of a bubble of this radius is no longer affected by the presence of other bubbles. In a system deficient in particles, this can still hold true for bubbles in the lower end of the size distribution range, but not the ones at the upper end. By considering simple cases consisting of just two bubbles sizes, we show that the degree of shrinkage of the bigger bubbles is significantly increased in the presence of a small amount of gas in the form of smaller bubbles. In contrast, the final bubble size of the smaller bubbles is found to be largely insensitive to the amount of gas included within larger bubbles.The implications of these results for the final fraction of retained gas, in these types of particle stabilised bubble systems, is also discussed.3

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Section: Introductionmentioning

confidence: 99%

“…Additionally, inclusion of saturated solid fat in foods is not particularly encouraged. A different possibility involves particles of ethyl cellulose [34] or indeed complexes of ethyl cellulose with cellulose [35].…”

Section: Introductionmentioning

confidence: 99%

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Ettelaie

Murray

2015

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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“…The ratio between high molecular and low-molecular surface-active substances, in particular sodium caseinate and monoglycerides, allows control over stability of an emulsion [3]. Aggregation of proteins with substances that do not possess surface-active properties (sugars) makes it possible to increase the steric strength and stability of foam [5]. Another structural-mechanical variety is Pickering stabilization by using the solid particles.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Another structural-mechanical variety is Pickering stabilization by using the solid particles. The stability of foams using the solid particle can persist for several months [5]. It depends on the speed of adhesion of solid particles [6], contact angle [7].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification

Горальчук

Gubsky

Терешкін

et al. 2017

EEJET

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Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

103

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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Super stable foams stabilized by colloidal ethyl cellulose particles

Cited by 120 publications

References 40 publications

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

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