New Food Hydrocolloids Paper on Pickering Foams

Congratulations to Xin Li, our Visiting PhD Student from Jiangnan University, Jiangsu, China for publishing her work on Pickering foams  in Food Hydrococolloids. With a combination of bubble stability and interfacial rheological  characterization, she demonstrates that egg white protein microgel particles offer better stability to the foams than the ones stabilized by egg white protein. The insights from this study could pave the way for new generation of ''surfactant free'' edible Pickering foam stabilizers for a variety of food and non-food applications (e.g. cosmetics, pharmaceutical, biomedical), where foam stabilization by sustainable natural particles is still an unmet research challenge. Click here to read the Food Hydrocolloids paper, Volume 98, 2020, 105292: https://doi.org/10.1016/j.foodhyd.2019.105292