Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels-Evidence for Pickering Stabilization

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

The time-temperature history of monoglyceride-oleogels has a large influence on the foamability and foam stability of the corresponding oil foams.

Arresting dissolution by interfacial rheology design

A strategy to halt dissolution of particle-coated air bubbles in water based on interfacial rheology design is presented. Whereas previously a dense monolayer was believed to be required for such an "armored bubble" to resist dissolution, in fact engineering a 2D yield stress interface suffices to achieve such performance at submonolayer particle coverages. We use a suite of interfacial rheology techniques to characterize spherical and ellipsoidal particles at an air-water interface as a function of surface coverage. Bubbles with varying particle coverages are made and their resistance to dissolution evaluated using a microfluidic technique. Whereas a bare bubble only has a single pressure at which a given radius is stable, we find a range of pressures over which bubble dissolution is arrested for armored bubbles. The link between interfacial rheology and macroscopic dissolution of [Formula: see text] 100 [Formula: see text]m bubbles coated with [Formula: see text] 1 [Formula: see text]m particles is presented and discussed. The generic design rationale is confirmed by using nonspherical particles, which develop significant yield stress at even lower surface coverages. Hence, it can be applied to successfully inhibit Ostwald ripening in a multitude of foam and emulsion applications.

Stimuli-Responsive Bubbles and Foams Stabilized with Solid Particles

Particle-stabilized bubbles and foams have been observed and used in a wide range of industrial sectors and have been exploited as a technology platform for the production of advanced functional materials. The stability, structure, shape, and movement of these bubbles and foams can be controlled by external stimuli such as the pH, temperature, magnetic fields, ultrasonication, mechanical stress, surfactants, and organic solvents. Stimuli-responsive modes can be categorized into three classes: (i) bubbles/foams whose stability can be controlled by the adsorption/desorption/dissolution of solid particles to/from/at gas-liquid interfaces, (ii) bubbles/foams that can move, and (iii) bubbles/foams that can change their shapes and structures. The stimuli-responsive characteristics of bubbles and foams offer potential applications in the areas of controlled encapsulation, delivery, and release.

Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

Stable oil foams with structured air–oil interfaces and high overrun (φ_air ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin).