Foam and emulsion properties - Main mechanisms determining foam formation and stability
3 important questions on Foam and emulsion properties - Main mechanisms determining foam formation and stability
What can indicate the foam and emulsifying properties of a protein?
The droplet (and bubble) size. For foams also the volume air that is incorporated, can be included as a second indicator.
What is the foam stability?
The time needed for the foam to collapse to 50% of its original volume (the foam half-life time t1/2).
Which underlying mechanisms are involved in the formation and stabilisation of emulsions and foams?
Bubbles --> drainage rate, rupture
Interface --> adsorption kinetics, surface pressure
Interface --> adsorption kinetics, surface pressure
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