Abstract
Foams are found in many foodstuffs, for example to make a product larger, to insulate it, or to change its taste and feel without any increase in weight. Understanding the local structure of a foam and the ways in which it evolves in time offers possibilities to control these functions. This chapter describes the mesoscopic structure of foam at the level of films, Plateau borders and bubbles, and relates it to the many useful properties that a foam exhibits. Relevant dynamical properties include changes in bubble size due to inter-ubble gas diffusion (coarsening), film rupture, the re-distribution of liquid through the foam under gravity, and the effect of disorder and liquid content on a foam’s solid and liquid-like rheology.
Published Version
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