An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications
Xiangfang Hu,
Zong Meng
Abstract:Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarize… Show more
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