Thermal Stability of Gel Foams Stabilized by Xanthan Gum, Silica Nanoparticles and Surfactants

Sheng, Youjie; Yan, Canbin; Li, Yang; Peng, Yunchuan; Ma, Li; Wang, Qiuhong

doi:10.3390/gels7040179

Cited by 22 publications

(10 citation statements)

References 45 publications

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“…The apparatus diagram and detailed test procedure can be found in ref. [ 58 ]. Four K-type armored thermocouples, numbered as K-1, K-2, K-3, and K-4, are evenly distributed in the foam container with a distance of 3 cm from the bottom to the top of the foam container.…”

Section: Methodsmentioning

confidence: 99%

Study on Thermal Stability of Gel Foam Co-Stabilized by Hydrophilic Silica Nanoparticles and Surfactants

Sheng

Peng

Zhang

et al. 2022

Gels

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The combination of nanoparticles (NP) and surfactant has been intensively studied to improve the thermal stability and optimize the performance of foams. This study focuses on the influence of silica NPs with different concentration on the thermal stability of gel foams based on a mixture of fluorocarbon (FS-50) and hydrocarbon (APG0810) surfactants. The surface activity, conductivity, viscosity, and foaming ability of the APG0810/FS-50/NPs dispersions are characterized. The effects of NP concentration on coarsening, drainage, and decay, as well as of the gel foams under thermal action, are systematically studied. Results show that NP concentration has a significant effect on the molecular interactions of the APG0810/FS-50/NP dispersions. The surface tension and conductivity of the dispersions decrease but the viscosity increases with the increase in NP concentration. The foaming ability of APG0810/FS-50 solution is reduced by the addition of NPs and decreases with the increase in NP concentration. The coarsening, drainage, and decay of the gel foams under thermal action slow down significantly with increasing NP concentration. The thermal stability of the gel foams increases with the addition of NPs and further increases with the increase in NP concentration. This study provides a theoretical guidance for the application for gel foams containing NPs and surfactants in fire-extinguishing agents.

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Section: Methodsmentioning

confidence: 99%

Study on Thermal Stability of Gel Foam Co-Stabilized by Hydrophilic Silica Nanoparticles and Surfactants

Sheng

Peng

Zhang

et al. 2022

Gels

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“…Gel foams with the dual characteristics of gel and foam have a viscoelastic texture different from that of liquid foams (Fan et al., 2023). The hydration and network structure of the gel agent effectively prevent the drainage of the foam and improve the ability of the liquid film to resist external interference (Sheng et al., 2023; Shi, Qin, et al., 2022). Meanwhile, the elastic film and polymer network structure effectively restrict the movement of bubbles, thereby preventing coalescence and disproportionation, ultimately resulting in a gel foam with superior strength and stability.…”

Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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“…Over time gas transfer between foams occurs, the average foams particle size increases and the liquid film breaks down [7]. To effectively stabilize foams, stabilizers such as proteins, surfactants, polymers and nanoparticles are usually added [1,8,9]. Stabilizers stabilize foam by slowing down the three foam destabilization mechanisms of foams' drainage, coarsening and coalescence [10,11].…”

Section: Introductionmentioning

confidence: 99%

CO2-Responsive Smart Foams Stabilized by an Extremely Rigid Bio-Based Surfactant

Tang¹,

Feng²,

Lin³

et al. 2023

Journal of Renewable Materials

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Environment friendly and intelligent surfactants have attracted great attention in recent years. A bio-based CO 2 responsive surfactant rosin acid dimaleimide choline (R-BMI-C) with an extremely rigid skeleton was prepared using rosin and choline as raw materials by Diels-Alder addition reaction and acid-base neutralization reactions. Its structure was confirmed by IR and 1 H NMR spectra. The foams' properties of R-BMI-C could be adjusted by bubbling CO 2 /N 2 to change the structure of the surfactant. At pH 10.4, R-BMI-C forms an unstable foam with a half-life of 1.5 h. When the pH was reduced to 7.4 by bubbling CO 2 , R-BMI-C forms an extremely stable foam with a half-life of 336 h. The surfactant R-BMI-C changed from bola type to conventional type when bubbling CO 2 . And the internal aggregation structure of R-BMI-C aqueous solution changed from spherical micelles to laminar micelles according to the cryogenic-transmission electron microscope. We know that the lamellar structure tends to adsorb at the air/water interface or is trapped in the foam film, which slows down the foam coarsening and agglomeration process, resulting in a significant increase in foam stability. R-BMI-C could be used in oil extraction, fire-fighting and chemical decontamination due to its excellent foaming, stabilization and defoaming properties.

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Thermal Stability of Gel Foams Stabilized by Xanthan Gum, Silica Nanoparticles and Surfactants

Cited by 22 publications

References 45 publications

Study on Thermal Stability of Gel Foam Co-Stabilized by Hydrophilic Silica Nanoparticles and Surfactants

Study on Thermal Stability of Gel Foam Co-Stabilized by Hydrophilic Silica Nanoparticles and Surfactants

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

CO2-Responsive Smart Foams Stabilized by an Extremely Rigid Bio-Based Surfactant

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