Foam formation and stabilization

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