表征(材料科学)
材料科学
生化工程
持续性
纳米技术
天然材料
生物材料
三元运算
高分子科学
计算机科学
工程类
生态学
生物
程序设计语言
作者
Fuchao Zhan,Mahmoud Youssef,Bakht Ramin Shah,Jing Li,Bin Li
标识
DOI:10.1016/j.foodhyd.2021.107435
摘要
The research focus of the foams has recently been shifting from using inorganic materials to biological origin materials (especially edible materials) for stabilization. The motivation for this shift is regarding the incompatibility of some inorganic materials for food and biomedical utilization, along with their poor sustainability. The research progress of the foam stabilized by the food-grade materials in recent years was summarized. Recent literature reports have proved the ability of protein, polysaccharide, polyphenol, as well as their binary or ternary composition to stabilize liquid foam. We review the mechanism of foam instability and the factors affecting stability and recent progress in characterization methods. The encouraging research trends in basic research and fields of applications were also underlined, which often give rise to exciting food industry opportunities.
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