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Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications

Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, Seid Mahdi Jafari

2023Critical Reviews in Food Science and Nutrition19 citationsDOI

Abstract

Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them. This review offers insightful data that will encourage more studies into the development and use of LBFs. Emulsifiers or gelling agents, as well as new preparation and characterization methods, can be used to increase or prolong the functional performance of LBFs. Special emphasis has been given on the connections between their structures and properties and expanding the range of industries in which they can be applied. In conclusion, it is crucial to gain a deeper understanding of the preparation mechanisms and influencing factors in order to improve the quality of foam products and create novel LBFs.

Topics & Concepts

EmulsionCharacterization (materials science)Materials scienceEnvironmentally friendlyBiochemical engineeringProcess engineeringNanotechnologyChemistryOrganic chemistryEngineeringBiologyEcologyPickering emulsions and particle stabilizationSurfactants and Colloidal SystemsFood Chemistry and Fat Analysis
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