Stimuli-responsive liquid foams and bubbles are systems for which the stability, structure,
shape, and movement can be controlled by the application of stimuli. The foam stability can …

Solid foams with pore sizes between a few micrometres and a few millimetres are heavily
exploited in a wide range of established and emerging applications. While the optimisation …

Hypothesis Transition-metal coordination complexes are hopeful to make advanced
structural materials, since the metal-coordination bonds, unlike typical covalent bonds, can …

Adsorption of interfacially active components at the water/oil interface plays critical roles in
determining the properties and behaviors of emulsion droplets. In this study, the droplet …

Surface activity, foaming ability, and foam stability of SDS and salts mixtures are
experimentally studied. It is shown that adding KCl or CaCl 2 can increase the surface …

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 …

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

Emulsions, microemulsions, and foams are dispersions of two immiscible fiuids stabilized by
surface-active species. Emulsions and microemulsions are dispersions usually made with …

Oil foams are composed of gas bubbles dispersed in an oil phase. These systems are
scarcely studied despite their great potential in diverse fields such as the food and cosmetic …

Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food
because it gives a series of unique textures, structures, and appearances to foods while …