Aqueous foams stabilized solely by particles
By A. Stocco, E. Rio, B. Binks, D. Langevin. 2011
226 citations recorded by the source corpus.
Foams are dispersions of bubbles in liquids, often water. They are frequently stabilized by surfactant or polymer, but like Pickering emulsions, they can be also stabilized solely by particles. If the particles have a moderate hydrophobicity, the foams can be extremely stable (lifetimes of the order of years). Due to technical preparation difficulties, very few studies can be found in the literature to date. We will discuss the origin of these difficulties. We will also describe experiments using partially hydrophobic fumed silica particles, in which the foam properties were correlated with the properties of spread and adsorbed layers of these particles at the air–water interface. These combined experiments allowed us to define the conditions necessary to stop bubble disproportionation.
Subfields: Food Science, Materials Chemistry, Ocean Engineering
View Paper: https://www.semanticscholar.org/paper/37817bca7cf80e1bf92d664ea879e07ff0cadc4e
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In Food Science
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Citations in the corpus
- Size-dependent properties of silica nanoparticles for Pickering stabilization of emulsions and foams (2016, background): “It is well recognized that, to generate a Pickering emulsion, an input of mechanical energy is often needed to overcome the energy barrier in bringing the solid particle to the fluid/liquid interface (Stocco et al. 2011).”
- Contact angle of micro- and nanoparticles at fluid interfaces (2014, background): “recently pointed out the influence of the contact angle on the mechanical properties of interfaces containing silica nanoparticles [10], which determines their performance as foam stabilizers [11].”
- Effect of particles and aggregated structures on the foam stability and aging (2014, background): “Indeed it is possible to completely arrest the ageing of the foams with suitably chosen particles [23].”