Recent developments in food foams

Current Opinion in Colloid and Interface Science

Volumn 50, Issue , 2020, Pages

  Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Biopolymers; Foams; Food; Particles; Pickering

Indexed keywords

AGGREGATES;

CONSUMER TRENDS; CURRENT DRIVES; EGG WHITE PROTEINS; FOOD FOAMS; MICROGEL PARTICLES; PROTEIN AGGREGATES; SCIENTIFIC LITERATURE; STABILIZING PROPERTIES;

PROTEINS;

BIOPOLYMER; CELLULOSE; CHITIN; EGG WHITE; FOAMING AGENT; MICROGEL (MATERIAL); NANOPARTICLE; OLEOFOAM; OLEOGEL; PLANT PROTEIN; PROTEIN AGGREGATE; SAPONIN; STABILIZING AGENT; UNCLASSIFIED DRUG;

BACTERIUM; CHEMICAL MODIFICATION; COMPLEX FORMATION; CONSUMER; FOAM; FOAM MAT DRYING; FOOD; FOOD PROCESSING; FRACTIONATION; HUMAN; MOLECULAR STABILITY; PHYSICAL CHEMISTRY; PROTEIN MODIFICATION; PROTEIN STABILITY; REVIEW; SURFACE PROPERTY;

EID: 85096231808     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2020.101394     Document Type: Review

References (110)

1. Van Der Vegt, A., Bisschop, H.A., Patent WO2012050439A1 Sweet particulate fat-containing powder, its preparation and its use, 2012.
2. Heymans, R., Tavernier, I., Dewettinck, K., Van der Meeren, P., Crystal stabilization of edible oil foams. Trends Food Sci Technol 69 (2017), 13–24 A good review of the expanding field of oleofoams and oleogels.
3. Valadbaigi, P., Ettelaie, R., Kulak, A.N., Murray, B.S., Generation of ultra-stable Pickering microbubbles via poly alkylcyanoacrylates. J Colloid Interface Sci 536 (2019), 618–627.
4. Ettelaie, R., Murray, B., Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles. J Chem Phys, 140, 2014, 204713.
5. Ettelaie, R., Murray, B.S., Evolution of bubble size distribution in particle stabilised bubble dispersions: competition between particle adsorption and dissolution kinetics. Colloid Surface Physicochem Eng Aspect 475 (2015), 27–36.
6. Narsimhan, G., Xiang, N., Role of proteins on formation, drainage, and stability of liquid food foams. Doyle, M.P., Klaenhammer, T.R., (eds.) Annual review of food science and technology, vol. 9, 2018, 45–63.
7. Bureiko, A., Trybala, A., Kovalchuk, N., Starov, V., Current applications of foams formed from mixed surfactant-polymer solutions. Adv Colloid Interface Sci 222 (2015), 670–677.
8. Lechevalier, V., Croguennec, T., Pezennec, S., Guerin-Dubiard, C., Pasco, M., Nau, F., Evidence for synergy in the denaturation at the air-water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture. Food Chem 92 (2005), 79–87.
9. Murray, B.S., Rheological properties of protein films. Curr Opin Colloid Interface Sci 16 (2011), 27–35.
10. Daugelaite, D., Guillermic, R.M., Scanlon, M.G., Page, J.H., Quantifying liquid drainage in egg-white sucrose foams by resistivity measurements. Colloid Surface Physicochem Eng Aspect 489 (2016), 241–248 Based on more accurate measurements of electrical conductivity across a column of foam as function of height, this method could find wide application in many other systems.
11. Gharbi, N., Labbafi, M., Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocolloids 90 (2019), 72–81 A useful review of the ongoing modifications to egg white protein.
12. Li, M., Li, M.M., Tan, W., Liu, X.B., Duan, X., Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. J Food Eng 261 (2019), 158–164.
13. Li, S.G., Huang, Y., An, F.P., Huang, Q., Geng, F., Ma, M.H., Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin. Poultry Sci 98 (2019), 1047–1054.
14. Sadahira, M.S., Rodrigues, M.I., Akhtar, M., Murray, B.S., Netto, F.M., Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids 58 (2016), 1–10.
15. Sadahira, M.S., Rodrigues, M.I., Akhtar, M., Murray, B.S., Netto, F.M., Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. LWT-Food Sci Technol 89 (2018), 350–357.
16. Sadahira, M.S., Lopes, F.C.R., Rodrigues, M.I., Yamada, A.T., Cunha, R.L., Netto, F.M., Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties. Carbohydr Polym 125 (2015), 26–34.
17. Laporte, M., Della Valle, D., Loisel, C., Marze, S., Riaublanc, A., Montillet, A., Rheological properties of food foams produced by SMX static mixers. Food Hydrocolloids 43 (2015), 51–57.
18. Moll, P., Grossmann, L., Kutzli, I., Weiss, J., Influence of energy density and viscosity on foam stability – a study with pea protein (Pisum Sativum L.). J Dispersion Sci Technol 41 (2019), 1789–1796.
19. Ptaszek, P., Kabzinski, M., Kruk, J., Kaczmarczyk, K., Zmudzinski, D., Liszka-Skoczylas, M., Mickowska, B., Lukasiewicz, M., Banas, J., The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams. J Food Eng 144 (2015), 129–137.
20. Wouters, A.G.B., Rombouts, I., Fierens, E., Brijs, K., Blecker, C., Delcour, J.A., Murray, B.S., Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein. Food Hydrocolloids 77 (2018), 176–186.
21. Wouters, A.G.B., Rombouts, I., Fierens, E., Brijs, K., Delcour, J.A., Enzymatically hydrolyzed wheat gluten as a foaming agent in food: incorporation in a meringue recipe as a proof-of-concept. J Food Sci 83 (2018), 2119–2126.
22. Wouters, A.G.B., Rombouts, I., Legein, M., Fierens, E., Brijs, K., Blecker, C., Delcour, J.A., Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior. Food Hydrocolloids 55 (2016), 155–162.
23. Mezdour, S., Seguineau de Preval, E., Granda, P., Cuvelier, G., Ducept, F., Impact of interfacial characteristics on foam structure: study on model fluids and at pilot scale. Oil Gas Sci Technol, 72, 2017, 13 Not many studies have tried to compare proteins and low molecular weight surfactants, like with like, i.e., where the effects of bulk viscosity and equilibrium tension are equal, but this work does, allowing much clearer interpretation of the differences between them.
24. Dombrowski, J., Johler, F., Warncke, M., Kulozik, U., Correlation between bulk characteristics of aggregated beta-lactoglobulin and its surface and foaming properties. Food Hydrocolloids 61 (2016), 318–328.
25. Dombrowski, J., Gschwendtner, M., Kulozik, U., Evaluation of structural characteristics determining surface and foaming properties of beta-lactoglobulin aggregates. Colloid Surface Physicochem Eng Aspect 516 (2017), 286–295.
26. Hu, J., Yang, J.X., Xu, Y., Zhang, K., Nishinari, K., Phillips, G.O., Fang, Y.P., Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates. Food Funct 10 (2019), 5922–5930.
27. Jimenez-Junca, C., Sher, A., Gumy, J.C., Niranjan, K., Production of milk foams by steam injection: the effects of steam pressure and nozzle design. J Food Eng 166 (2015), 247–254.
28. Murray, B.S., Pickering emulsions for food and drinks. Curr Opin Food Sci 27 (2019), 57–63.
29. Murray, B.S., Microgels at fluid-fluid interfaces for food and drinks. Adv Colloid Interface Sci, 271, 2019, 101990.
30. Dickinson, E., Biopolymer-based particles as stabilizing agents for emulsions and foams. Food Hydrocolloids 68 (2017), 219–231.
31. Li, X., Murray, B.S., Yang, Y.J., Sarkar, A., Egg white protein microgels as aqueous Pickering foam stabilizers: bubble stability and interfacial properties. Food Hydrocolloids, 98, 2020, 105292.
32. Li, X., Yang, Y.J., Murray, B.S., Sarkar, A., Combination of egg white protein and microgels to stabilize foams: impact of processing treatments. J Food Eng, 2020, 275 Not many other studies of microgel-stabilized foams have subjected the systems to such extreme conditions. These results highlight the great potential of other protein microgels to mimic egg white protein.
33. Dickinson, E., Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. J Colloid Interface Sci 449 (2015), 38–45.
34. Dimitrova, L.M., Petkov, P.V., Kralchevsky, P.A., Stoyanov, S.D., Pelan, E.G., Production and characterization of stable foams with fine bubbles from solutions of hydrophobin HFBII and its mixtures with other proteins. Colloid Surface Physicochem Eng Aspect 521 (2017), 92–104 This later work on more applied aspect of hydrophobin highlights again the highly unusual properties of this protein, which acts like a natural Pickering agent for foams, whilst supplementation with other proteins may extend it possible usage.
35. Yew, S.M., Chan, C.L., Ngeow, Y.F., Toh, Y.F., Na, S.L., Lee, K.W., Hoh, C.C., Yee, W.Y., Ng, K.P., Kuan, C.S., Insight into different environmental niches adaptation and allergenicity from the Cladosporium sphaerospermum genome, a common human allergy-eliciting Dothideomycetes. Sci Rep, 6, 2016, 27008.
36. Peng, D.F., Jin, W.P., Tang, C., Lu, Y., Wang, W.Q., Li, J., Li, B., Foaming and surface properties of gliadin nanoparticles: influence of pH and heating temperature. Food Hydrocolloids 77 (2018), 107–116.
37. Mohammadian, M., Madadlou, A., Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition. Trends Food Sci Technol 75 (2018), 115–128 A very useful review of this highly topical area, which has implications in many other areas outside foods.
38. Peng, D.F., Yang, J.C., Li, J., Tang, C., Li, B., Foams stabilized by beta-lactoglobulin amyloid fibrils: effect of pH. J Agric Food Chem 65 (2017), 10658–10665.
39. Zou, Y., Wan, Z.L., Guo, J., Wang, J.M., Yin, S.W., Yang, X.Q., Modulation of the surface properties of protein particles by a surfactant for stabilizing foams. RSC Adv 6 (2016), 66018–66026.
40. Wouters, A.G.B., Schaefer, S., Joye, I.J., Delcour, J.A., Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions. Colloid Surface Physicochem Eng Aspect 567 (2019), 249–259 This paper clearly illustrates that high surface hydrophobicity and solid particle type nature are not necessarily an advantage – proteins particles must unfold and cross-link to some extent to give a coherent film that can stabilize bubbles against coalescence and disproportionation.
41. Wang, Y.W., Bouillon, C., Cox, A., Dickinson, E., Durga, K., Murray, B.S., Xu, R., Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability. J Agric Food Chem 61 (2013), 1554–1562.
42. Tran, M., Roberts, R., Felix, T.L., Harte, F.M., Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. J Dairy Sci 101 (2018), 3887–3899.
43. Dobson, J., Kumar, A., Willis, L.F., Tuma, R., Higazi, D.R., Turner, R., Lowe, D.C., Ashcroft, A.E., Radford, S.E., Kapur, N., et al. Inducing protein aggregation by extensional flow. Proc Natl Acad Sci U S A 114 (2017), 4673–4678 Although not directed at foods or even foams, this detailed study of the effect of extensional flow on the conformational change of several physiologically relevant blood proteins shows that, even at relatively low protein concentrations, thermodynamically and kinetically stable proteins can be readily unfolded. This raises many questions about the effects of different stirring conditions on food protein surface activity.
44. Djemaoune, Y., Cases, E., Saurel, R., The effect of high-pressure microfluidization treatment on the foaming properties of pea albumin aggregates. J Food Sci 84 (2019), 2242–2249.
45. Sheng, L., Wang, Y.B., Chen, J.H., Zou, J., Wang, Q., Ma, M.H., Influence of high-intensity ultrasound on foaming and structural properties of egg white. Food Res Int 108 (2018), 604–610.
46. Chen, Y.X., Sheng, L., Gouda, M., Ma, M.H., Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage. LWT-Food Sci Technol, 113, 2019, 108303.
47. Martinez, K.D., Pilosof, A.M.R., Foaming behaviour of enzymatically modified sunflower protein in proximity to pI. Biointerface Res Appl Chem 7 (2017), 1883–1886.
48. Shao, Y.Y., Lin, K.H., Kao, Y.J., Modification of foaming properties of commercial soy protein isolates and concentrates by heat treatments. J Food Qual 39 (2016), 695–706.
49. Wang, M.P., Chen, X.W., Guo, J., Yang, J., Wang, J.M., Yang, X.Q., Stabilization of foam and emulsion by subcritical water-treated soy protein: effect of aggregation state. Food Hydrocolloids 87 (2019), 619–628.
50. Ossa, J.S.H., Wagner, J.R., Palazolo, G.G., Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium. Food Res Int, 128, 2020, 108772.
51. Corzo-Martinez, M., Moreno, F.J., Villamiel, M., Patino, J.M.R., Sanchez, C.C., Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine beta-lactoglobulin. Food Hydrocolloids 66 (2017), 16–26.
52. Dhayal, S.K., Delahaije, R., de Vries, R.J., Gruppen, H., Wierenga, P.A., Enzymatic cross-linking of alpha-lactalbumin to produce nanoparticles with increased foam stability. Soft Matter 11 (2015), 7888–7898.
53. Kunarayakul, S., Thaiphanit, S., Anprung, P., Suppavorasatit, I., Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids 79 (2018), 197–207.
54. Bruckner-Guhmann, M., Heiden-Hecht, T., Sozer, N., Drusch, S., Foaming characteristics of oat protein and modification by partial hydrolysis. Eur Food Res Tech 244 (2018), 2095–2106 This study illustrates nicely the difficulties of understanding or predicting the effects of enzymatic hydrolysis on protein functional properties, which is dependent on so many external (solution) and intrinsic (state of protein unfolding and or/aggregation) factors.
55. Li, T., Nudelman, F., Tavacoli, J.W., Vass, H., Adams, D.J., Lips, A., Clegg, P.S., Long-lived foams stabilized by a hydrophobic dipeptide hydrogel. Adv Mater Interfaces, 3, 2016, 1500601.
56. Pein, D., Clawin-Radecker, I., Lorenzen, P.C., Peptic treatment of beta-lactoglobulin improves foaming properties substantially. J Food Process Preserv, 42, 2018, e13543.
57. Jiang, Y.W., Jia, J., Xiong, D.D., Xu, X.M., Yang, Y.J., Liu, X.B., Duan, X., Effects of short-term fermentation with lactic acid bacteria on egg white: characterization, rheological and foaming activities. Food Hydrocolloids, 101, 2020, 105507.
58. Buchmann, L., Bertsch, P., Bocker, L., Krahenmann, U., Fischer, P., Mathys, A., Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface. Food Hydrocolloids, 97, 2019.
59. Jarpa-Parra, M., Bamdad, F., Tian, Z., Zeng, H.B., Temelli, F., Chen, L., Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer. Colloids Surf B Biointerfaces 132 (2015), 45–53.
60. Widjajaseputra, A.I., Widyastuti, T.E.W., Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream. Int Food Res J 24 (2017), 1199–1203.
61. Lonchamp, J., Clegg, P.S., Euston, S.R., Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process. Eur Food Res Tech 245 (2019), 1825–1839.
62. Jarpa-Parra, M., Tian, Z., Temelli, F., Zeng, H.B., Chen, L., Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams. Food Hydrocolloids 61 (2016), 903–913.
63. Asghari, A.K., Norton, I., Mills, T., Sadd, P., Spyropoulos, F., Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids 53 (2016), 311–319.
64. Zhan, F.C., Li, J., Shi, M.Q., Wu, D., Li, B., Foaming properties and linear and nonlinear surface dilatational rheology of sodium caseinate, tannin acid, and octenyl succinate starch ternary complex. J Agric Food Chem 67 (2019), 2340–2349 This study and the one above (Asghari et al. [63]) illustrate the potential interfacial incompatibility of the two very different surface active macromolecular species – proteins and hydrophobically modified polysaccharides (in the case OSA-starch) and the different direction in which this can force foam stability.
65. Nakagawa, M., Tabara, A., Ushijima, Y., Matsunaga, K., Seguchi, M., Hydrophobicity of stored (15, 35 degrees C), or dry-heated (120 degrees C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour. Biosc Biotech Biochem 80 (2016), 983–990.
66. Wang, Z.S., Zhang, S., Vardhanabhuti, B., Foaming properties of whey protein isolate and lambda-carrageenan mixed systems. J Food Sci 80 (2015), N1893–N1902.
67. Xu, Y., Yang, N., Yang, J.X., Hu, J., Zhang, K., Nishinari, K., Phillips, G.O., Fang, Y.P., Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent. Food Hydrocolloids, 101, 2020, 105474.
68. Tzoumaki, M.V., Karefyllakis, D., Moschakis, T., Biliaderis, C.G., Scholten, E., Aqueous foams stabilized by chitin nanocrystals. Soft Matter 11 (2015), 6245–6253 Whilst much work has been done recently on cellulose, chitin also represents a much under-utilized source of insoluble food grade particles. This work introduces this topic nicely, focusing on food-grade modifications.
69. Capron, I., Rojas, O.J., Bordes, R., Behavior of nanocelluloses at interfaces. Curr Opin Colloid Interface Sci 29 (2017), 83–95.
70. Bertsch, P., Fischer, P., Adsorption and interfacial structure of nanocelluloses at fluid interfaces. Adv Colloid Interface Sci, 276, 2020, 102089.
71. Beatrice, C.A.G., Rosa-Sibakov, N., Lille, M., Sozer, N., Poutanen, K., Ketoja, J.A., Structural properties and foaming of plant cell wall polysaccharide dispersions. Carbohydr Polym 173 (2017), 508–518.
72. Ahmadzadeh, S., Nasirpour, A., Keramat, J., Hamdami, N., Behzad, T., Desobry, S., Nanoporous cellulose nanocomposite foams as high insulated food packaging materials. Colloid Surface Physicochem Eng Aspect 468 (2015), 201–210.
73. Wan, Z.L., Sun, Y.E., Ma, L.L., Zhou, F.B., Guo, J., Hu, S.Q., Yang, X.Q., Long-Lived and thermoresponsive emulsion foams stabilized by self-assembled saponin nanofibrils and fibrillar network. Langmuir 34 (2018), 3971–3980.
74. Ma, L.L., Li, Q., Du, Z.Y., Su, E.Y., Liu, X., Wan, Z.L., Yang, X.Q., A natural supramolecular saponin hydrogelator for creation of ultrastable and thermostimulable food-grade foams. Adv Mater Interfaces, 6, 2019, 1900417.
75. Chen, X.W., Yang, D.X., Zou, Y., Yang, X.Q., Stabilization and functionalization of aqueous foams by Quillaja saponin-coated nanodroplets. Food Res Int 99 (2017), 679–687.
76. Santini, E., Jarek, E., Ravera, F., Liggieri, L., Warszynski, P., Krzan, M., Surface properties and foamability of saponin and saponin-chitosan systems. Colloids Surf B Biointerfaces 181 (2019), 198–206.
77. Gonzalez, P.J., Sorensen, P.M., Characterization of saponin foam from Saponaria officinalis for food applications. Food Hydrocolloids, 101, 2020, 105541 A useful review of the recent work on saponins, saponin fibrils and ‘nanocrystals’ and their interaction with other food foaming agents.
78. Singh, B., Singh, J.P., Singh, N., Kaur, A., Saponins in pulses and their health promoting activities: a review. Food Chem 233 (2017), 540–549.
79. Firoozmand, H., Rousseau, D., Tailoring the morphology and rheology of phase-separated biopolymer gels using microbial cells as structure modifiers. Food Hydrocolloids 42 (2014), 204–214.
80. Firoozmand, H., Rousseau, D., Food-grade bijels based on gelatin-maltodextrin-microbial cell composites. Food Hydrocolloids 48 (2015), 208–212.
81. Jiang, X.Y., Falco, C.Y., Dalby, K.N., Siegumfeldt, H., Arneborg, N., Risbo, J., Surface engineered bacteria as Pickering stabilizers for foams and emulsions. Food Hydrocolloids 89 (2019), 224–233.
82. He, Q., Li, L., Zhao, X.F., Qu, L., Wu, D., Peng, X.Y., Investigation of foaming causes in three mesophilic food waste digesters: reactor performance and microbial analysis. Sci Rep, 7, 2017, 13701.
83. Kong, X., Liu, J.G., Yue, X.P., Li, Y.A., Wang, H.T., Fe-0 inhibits bio-foam generating in anaerobic digestion reactor under conditions of organic shock loading and re-startup. Waste Manag 92 (2019), 107–114.
84. Ellis, A.L., Mills, T.B., Norton, I.T., Norton-Welch, A.B., The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams. J Colloid Interface Sci 538 (2019), 165–173.
85. Binks, B.P., Campbell, S., Mashinchi, S., Piatko, M.P., Dispersion behavior and aqueous foams in mixtures of a vesicle-forming surfactant and edible nanoparticles. Langmuir 31 (2015), 2967–2978.
86. Binks, B.P., Muijlwijk, K., Koman, H., Poortinga, A.T., Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles. Food Hydrocolloids 63 (2017), 585–592 The importance of this study is that it illustrates how low molecular weight surfactants can totally change the surface active proprieties of particles, much more so than proteins, a fact that is mostly ignored but must be important in many real food formulations.
87. Sangamithra, A., Venkatachalam, S., John, S.G., Kuppuswamy, K., Foam mat drying of food materials: a review. J Food Process Preserv 39 (2015), 3165–3174.
88. Darniadi, S., Ho, P., Murray, B.S., Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties. J Sci Food Agric 98 (2018), 2002–2010.
89. Darniadi, S., Ifie, I., Ho, P., Murray, B.S., Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder. J Food Meas Characterizat 13 (2019), 1599–1606.
90. Chaux-Gutierrez, A.M., Perez-Monterroza, E.J., Telis, V.R.N., Mauro, M.A., The physical and morphological characteristics of mango powder (Mangifera indica L. cv Tommy Atkins) produced by foam mat drying. Food Biophys 12 (2017), 69–77.
91. Liu, C., Liu, C.H., Xue, H.K., Sun, Y., Lin, Z., Liu, H.J., Huo, J.W., Zheng, X.Z., Effect of microwave energy dissipation on drying process of berry puree under microwave foam drying conditions. Dry Technol 35 (2017), 1388–1397.
92. Ayetigbo, O., Latif, S., Abass, A., Muller, J., Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production. Food Hydrocolloids, 97, 2019, 105205.
93. Larson, E.S., Conder, J.M., Arblaster, J.A., Modeling avian exposures to perfluoroalkyl substances in aquatic habitats impacted by historical aqueous film forming foam releases. Chemosphere 201 (2018), 335–341.
94. Le Toquin, E., Faure, S., Orange, N., Gas, F., New biocide foam containing hydrogen peroxide for the decontamination of vertical surface contaminated with Bacillus thuringiensis spores. Front Microbiol, 9, 2018, 2295 Direct proof of the advantage of such foamed bactericides is surely important in cleaning-in-place in the food industry and not least during Covid-19 pandemic sweeping the world at the time of writing this review.
95. Li, H.Z., Wu, Z.L., Liu, W., Li, Z.Q., Hu, N., Huang, D., Recovery of yam mucilage from the yam starch processing wastewater by using a novel foam fractionation column. Separ Purif Technol 171 (2016), 26–33.
96. Li, R., Wu, Z.L., Wang, Y.J., Ding, L.L., Liu, W., Prevention of irreversible aggregation of whey soy proteins in their foam fractionation from soy whey wastewater. Asia Pac J Chem Eng 11 (2016), 673–682.
97. Liu, W., Wu, Z.L., Wang, Y.J., Li, R., Ding, L.L., Huang, D., Rhamnolipid assisted recovery of lycopene from the tomato-based processing wastewater using foam fractionation. J Food Eng 164 (2015), 63–69.
98. Binks, B.P., Johnston, S.K., Sekine, T., Tyowua, A.T., Particles at oil-air surfaces: powdered oil, liquid oil marbles, and oil foam. ACS Appl Mater Interfaces 7 (2015), 14328–14337.
99. Fameau, A.L., Lam, S., Arnould, A., Gaillard, C., Velev, O.D., Saint-Jalmes, A., Smart nonaqueous foams from lipid-based oleogel. Langmuir 31 (2015), 13501–13510.
100. Fameau, A.L., Carl, A., Saint-Jalmes, A., von Klitzing, R., Responsive aqueous foams. ChemPhysChem 16 (2015), 66–75 This is a good review of these fascinating systems, where a massive change in rheological properties of a low solids system can be induced remotely (i.e., via light or other radiation).
101. Heymans, R., Tavernier, I., Danthine, S., Rimaux, T., Van der Meeren, P., Dewettinck, K., Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties. Food Funct 9 (2018), 3143–3154.
102. Mishra, K., Bergfreund, J., Bertsch, P., Fischer, P., Windhab, E.J., Crystallization-induced network formation of tri- and monopalmitin at the middle-chain triglyceride oil/air interface. Langmuir 36 (2020), 7566–7572.
103. Deng, B.X., de Ruiter, J., Schroen, K., Application of microfluidics in the production and analysis of food foams. Foods, 8, 2019, 476 A beautiful illustration of how microfluidics might potentially allow high throughput screening of new foaming agents on the basis of a solid understanding of the dynamic surface active properties.
104. Labarre, L., Vigolo, D., Microfluidics approach to investigate foam hysteretic behaviour. Microfluid Nanofluidics, 23, 2019, 129 Another fascinating illustration of how detailed microfluidic design and imaging of bubble formation and flow can be used to understand bubble formation and stability.
105. Laporte, M., Montillet, A., Della Valle, D., Loisel, C., Riaublanc, A., Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput. J Food Eng 173 (2016), 25–33 Like the work of Deng [103] above, but a more specific example in relation to a systems closer to a real food formulation.
106. Clarke, C., Spyropoulos, F., Norton, I.T., Surface rheological measurements of isolated food foam systems. Phys Fluids, 31, 2019, 092002.
107. Lv, Q.C., Li, Z.M., Li, B.F., Husein, M., Shi, D.S., Zhang, C., Zhou, T.K., Wall slipping behavior of foam with nanoparticle-armored bubbles and its flow resistance factor in cracks. Sci Rep, 7, 2017, 5063.
108. Lv, Q.C., Li, Z.M., Li, B.F., Shi, D.S., Zhang, C., Li, B.L., Silica nanoparticles as a high-performance filtrate reducer for foam fluid in porous media. J Ind Eng Chem 45 (2017), 171–181.
109. Zhang, Y., Allen, M.C., Zhao, R.Y., Deheyn, D.D., Behrens, S.H., Meredith, J.C., Capillary foams: stabilization and functionalization of porous liquids and solids. Langmuir 31 (2015), 2669–2676 Lovely explanation of this new type of foam system, with either an aqueous or non-aqueous based continuous phase.
110. Lipsa, D.R., Roberts, R.C., Laramee, R.S., FoamVis, A visualization system for foam research: design and implementation. Computers 4 (2015), 39–60.