Chapter 25:Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets

Air may be viewed as a renewable, cheap, ‘zero-calorie’ replacement for fat in food products, where it can provide the desired bulk volume, texture, stability and appearance. Air bubbles are a traditional structural component of many foodstuffs such as mousses, ice cream, whipped toppings, etc. Howe...