Related Experiment Video
Updated: Mar 6, 2026

Fabrication of Extracellular Matrix-derived Foams and Microcarriers as Tissue-specific Cell Culture and Delivery Platforms
Published on: April 11, 2017
Stable 'arrested' non-aqueous edible foams based on food emulsifiers
1Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium. ashok.2510@gmail.com ashok.patel@inl.int.
Abstract:
Stable oil foams with structured air-oil interfaces and high overrun (φair ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin). Advanced microscopy was used to understand the microstructure of these 'arrested' non-aqueous foams which displayed interesting rheological behaviour (yielding and thixotropy). Such complex colloids stabilized by edible ingredients could find important industrial applications in the development of novel textured food products.
Related Concept Videos
Colloids
Surface Active Agents
The Colloidal State

