title: Stable 'arrested' non-aqueous edible foams based on food emulsifiers.
abstract: Stable oil foams with structured air-oil interfaces and high overrun (φair≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin). Advanced microscopy was used to understand the microstructure of these 'arrested' non-aqueous foams which displayed interesting rheological behaviour (yielding and thixotropy). Such complex colloids stabilized by edible ingredients could find important industrial applications in the development of novel textured food products.
authors.affiliation: Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium. ashok.2510@gmail.com ashok.patel@inl.int.
authors.forename: A R
authors.initials: AR
authors.lastname: Patel
mesh_terms: D003102:Colloids / Q000737:chemistry; D045703:Emulsifying Agents / Q000737:chemistry*; D004952:Esters / Q000737:chemistry; D005524:Food Technology; D054709:Lecithins / Q000737:chemistry; D012212:Rheology; D013395:Sucrose / Q000737:chemistry
chemical_list: D003102:Colloids; D045703:Emulsifying Agents; D004952:Esters; D054709:Lecithins; D013395:Sucrose