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Foods
Special Issues
Composition, Stability and Properties Research of Food Emulsions and Foams
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Composition, Stability and Properties Research of Food Emulsions and Foams

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (15 June 2019) | Viewed by 11958

Special Issue Editors

Prof. Dr. Thomas A. Vilgis

E-Mail Website
Guest Editor
Max Planck Institute for Polymer Research, Mainz, Germany
Interests: polymer science; gels; rheology
Dr. Trivikram Nallamilli

E-Mail Website
Guest Editor
Max-Planck-Institute for Polymer Research
Interests: emulsions, pickering emulsions, foams, rheology, interfacial physics, colloidosomes, hydrocolloids, complex coacervation, light scattering, food structuring

Special Issue Information

Dear Colleagues,

Emulsions and foams are among the most fundamental systems in soft matter food science. Foods are generally surface and interface driven "materials" and many food-related basic properties, such as mouthfeel, texture, taste, and aroma release, are determined by their structural properties, such as droplet size, viscosity of the continuous phase and the scale dependent competing interactions between hydrophobic and hydrophilic components. In this Special Issue, we would like to cover the entire range of aspects from fundamental theoretical, physical, chemical properties and applications in edible emulsions/foams. Aspects such as rheology and microstructure of food emulsions and foams and their importance in mouth feel, texture and flavour release properties are considered. Novel methods of stabilizing emulsions like Bijels, Emulgels, and protein/polysaccharide based fluidgel-emulsions, Pickering emulsions and foams will be considered. Novel techniques of preparation and characterization are also invited. Furthermore, theoretical considerations, simulations and model systems as applied to food systems are definitely welcome.

Dr. Thomas A. Vilgis
Dr. Trivikram Nallamilli
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • theory and simulations of emulsions
  • food emulsions, what is special
  • surfactants for edible water-in oil-emulsions
  • liquid and solid emulsions
  • water-in-oil, oil-in-water emulsions
  • stability of multiple emulsions
  • foams, dry and wet foams, solid foams
  • physics and chemistry of surfactants (lipids, proteins, particles)
  • make use of surfactant-hydrocolloid interactions
  • nano- and micro emulsions
  • oleosomes, egg yolks and other natural emulsions
  • milk and milk-based emulsions
  • foams in beverages
  • Pickering emulsions/foams in food
  • mouthfeel and texture
  • high internal phase emulsions/foams (HIPEs) in food
  • role of emulsions and foams in food structuring and texture control
  • structure, aging behavior and shelf life of food emulsions
  • structure and rheological properties of food emulsions
  • role of interfacial properties of oil/water and air/water interfaces in food
  • rheology characterization of food emulsions
  • relation between rheology and mouth feel aspects of emulsions/foams in food
  • encapsulation and Flavor release properties of food emulsions and foams
  • engineering food texture with emulsions and foams
  • novel methods of characterization for food emulsions and foams
  • technical applications o/w, w/o and multiple emulsions in food

Published Papers (2 papers)

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Research

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16 pages, 6481 KiB  
Article
Milk Emulsions: Structure and Stability
by Katja Braun, Andreas Hanewald and Thomas A. Vilgis
Foods 2019, 8(10), 483; https://doi.org/10.3390/foods8100483 - 11 Oct 2019
Cited by 10 | Viewed by 5662
Abstract
The main aim of this research is to investigate the characteristics of milk and milk proteins as natural emulsifiers. It is still largely unclear how the two main fractions of the milk proteins behave as emulsifier in highly concentrated emulsions. The surface-active effect [...] Read more.
The main aim of this research is to investigate the characteristics of milk and milk proteins as natural emulsifiers. It is still largely unclear how the two main fractions of the milk proteins behave as emulsifier in highly concentrated emulsions. The surface-active effect of these is determined experimentally for emulsions with a high oil content (φ > 0.7), in this case fully refined rapeseed oil. Recent publications have not yet sufficiently investigated how proteins from native milk behave in emulsions in which a jamming transition is observed. In addition, scientific measurements comparing fresh milk emulsions and emulsions of dried milk protein powders based on rheological and thermal properties are pending and unexamined. The emulsions, prepared with a rotor-stator disperser, are investigated by their particle size and analysed by microscopy, characterised by their rheological properties. The behaviour under shear is directly observed by rheo-optical methods, which enables the direct observation of the dynamic behaviour of the oil droplets undergoing a size selective jamming transition. For a better understanding of the contributions of the different emulsifying proteins, oil-in-water emulsions have been prepared by using whey protein isolates and sodium casinates. Their different role (and function) on the interface activity can be assigned to the droplet sizes and mechanical behaviour during increasing shear deformation. In addition, solid (gelled) emulsions are prepared by heating. It is shown that the cysteine-containing whey proteins are mainly responsible for the sol–gel transition in the continuous water phase and the formation of soft solids. Full article
(This article belongs to the Special Issue Composition, Stability and Properties Research of Food Emulsions and Foams)
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Review

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21 pages, 4173 KiB  
Review
Application of Microfluidics in the Production and Analysis of Food Foams
by Boxin Deng, Jolet de Ruiter and Karin Schroën
Foods 2019, 8(10), 476; https://doi.org/10.3390/foods8100476 - 11 Oct 2019
Cited by 24 | Viewed by 5838
Abstract
Emulsifiers play a key role in the stabilization of foam bubbles. In food foams, biopolymers such as proteins are contributing to long-term stability through several effects such as increasing bulk viscosity and the formation of viscoelastic interfaces. Recent studies have identified promising new [...] Read more.
Emulsifiers play a key role in the stabilization of foam bubbles. In food foams, biopolymers such as proteins are contributing to long-term stability through several effects such as increasing bulk viscosity and the formation of viscoelastic interfaces. Recent studies have identified promising new stabilizers for (food) foams and emulsions, for instance biological particles derived from water-soluble or water-insoluble proteins, (modified) starch as well as chitin. Microfluidic platforms could provide a valuable tool to study foam formation on the single-bubble level, yielding mechanistic insights into the formation and stabilization (as well as destabilization) of foams stabilized by these new stabilizers. Yet, the recent developments in microfluidic technology have mainly focused on emulsions rather than foams. Microfluidic devices have been up-scaled (to some extent) for large-scale emulsion production, and also designed as investigative tools to monitor interfaces at the (sub)millisecond time scale. In this review, we summarize the current state of the art in droplet microfluidics (and, where available, bubble microfluidics), and provide a perspective on the applications for (food) foams. Microfluidic investigations into foam formation and stability are expected to aid in optimization of stabilizer selection and production conditions for food foams, as well as provide a platform for (large-scale) production of monodisperse foams. Full article
(This article belongs to the Special Issue Composition, Stability and Properties Research of Food Emulsions and Foams)
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