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|a 10.1021/acs.langmuir.1c00410
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|a eng
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|a Fameau, Anne-Laure
|e verfasserin
|4 aut
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| 245 |
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|a Aqueous and Oil Foams Stabilized by Surfactant Crystals
|b New Concepts and Perspectives
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|c 2021
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|a Text
|b txt
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|a ƒaComputermedien
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|a Date Completed 28.04.2021
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|a Date Revised 28.04.2021
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|a published: Print-Electronic
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|a Citation Status PubMed-not-MEDLINE
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|a Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of crystals upon raising the temperature allows thermoresponsive foams to be designed. In the case of oil foams, the stabilization by crystals received substantial renewed interest in the last 5 years due to their potential applications, particularly in the food industry. For aqueous foams, several reports exist on foams stabilized by crystals. However, these two kinds of liquid foams possess similarities in terms of stabilization mechanisms and the design of surfactant crystal systems. This field will certainly grow in the coming years, and it will contribute to the engineering of new soft materials not only for food but also for cosmetics, pharmaceuticals, and biomedical applications
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|a Journal Article
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|a Binks, Bernard P
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|t Langmuir : the ACS journal of surfaces and colloids
|d 1985
|g 37(2021), 15 vom: 20. Apr., Seite 4411-4418
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|g year:2021
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