FOAM FORMATION AND STABILIZATION

Destabilization of protein-stabilized food foams by some ingredients h as been shown to be due to disruption of protein-protein interactions in the adsorbed protein layer. The structure of adsorbed protein layer s at air/water interfaces has been elucidated by neutron reflectance. A new mechanism of thin film drainage at high protein concentration ha s been demonstrated. Drainage models have been developed to predict sy neresis and collapse of equilibrium foams.