Foamed emulsions are mixtures of oil, water and gas. Bubbles are surrounded by a
continuous phase made of oil and water. The numerous interfaces can be stabilised using a …

The interaction of solid particles with fluid interfaces in colloidal multiphase systems can
lead to a wide range of fascinating and sometimes useful phenomena. Most of the research …

Hypothesis Natural saponin glycyrrhizic acid (GA) and GA nanofibrils (GNFs) are effective
foaming agents for formulation of aqueous food-grade foams. Through the synergistic …

Foams are unstable jammed materials. They evolve over timescales comparable to their
“time of use", which makes the study of their destabilisation mechanisms crucial for …

Foams play an essential role in food. They contribute to the texture, aroma, and mouthfeel of
a product; potentially reduce calories; and visually inspire the consumer. Understanding …

Hypothesis Aqueous foams are expected to constitute exquisite particularly suitable reactive
medium for the oxidation of metals, since the reactant H+ can be supplied through the …

The elastic properties of a soft matter material can be greatly altered by the presence of solid
inclusions whose microscopic properties, such as their size and interactions, can have a …

Dispersions of bubbles and drops in water are widely encountered in many fields, from food
industry to cosmetics and oil recovery. Their generation typically requires two steps: either …

Viscoelastic materials containing bubbles or drops are encountered in numerous application
fields and are presently the object of much interest. The motion of bubbles and drops in …

We use Raman spectroscopy to probe in situ the hydration reaction of a foamed mineral
binder, here gypsum plaster. We show the strong effect of the mixing process used for …