International audienceRecently, responsive aqueous foams, which can be manipulated using external fields, have been obtained from various systems such as surfactants, particles or polymers [Fameau, 2013]. Here, we present a novel class of responsive foams obtained from oleogel based on lipid materials. These non-aqueous foams are stabilized by lipid crystals dispersed in sunflower oil (Figure 1). The presence of lipid crystals in oil both entraps bulk liquid oil leading to oleogel and protects the air bubbles against coalescence and coarsening.In the first step; we studied the oleogel properties as a function of both the lipid chain length and its concentration. By using WAXS, DSC, microscopy and rheological measurements, we determined the ...
Fatty acids are surfactants of particular interest since they can be extracted from agricultural res...
Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. How...
Oil-based foams, also called oleofoams, are a novel type of soft matter material with great potentia...
Oil foams are composed of gas bubbles dispersed in an oil phase. These systems are scarcely studied ...
Foams with a continuous oil phase may be stabilized using crystalline particles. Those systems are c...
We describe a protocol for preparing very stable air-in-oil foams starting with a one-phase oil solu...
peer reviewedFoams with a continuous oil phase may be stabilized using crystalline particles. Those ...
Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacyl...
© 2020 Elsevier Inc. Hypothesis: Can vegetable oils containing long-chain triglycerides be aerated t...
Different formulations and crystallising conditions were employed to vary the bulk phase structuring...
The incorporation of air in vegetable oils is highly sought after as it allows reducing the total fa...
This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/em...
International audienceThemost common types of liquid foams are aqueous ones, and correspond to gas b...
Edible air-in-oil systems, also referred to as oleofoams, constitute a novel promising material for ...
Fatty acids are surfactants of particular interest since they can be extracted from agricultural res...
Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. How...
Oil-based foams, also called oleofoams, are a novel type of soft matter material with great potentia...
Oil foams are composed of gas bubbles dispersed in an oil phase. These systems are scarcely studied ...
Foams with a continuous oil phase may be stabilized using crystalline particles. Those systems are c...
We describe a protocol for preparing very stable air-in-oil foams starting with a one-phase oil solu...
peer reviewedFoams with a continuous oil phase may be stabilized using crystalline particles. Those ...
Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacyl...
© 2020 Elsevier Inc. Hypothesis: Can vegetable oils containing long-chain triglycerides be aerated t...
Different formulations and crystallising conditions were employed to vary the bulk phase structuring...
The incorporation of air in vegetable oils is highly sought after as it allows reducing the total fa...
This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/em...
International audienceThemost common types of liquid foams are aqueous ones, and correspond to gas b...
Edible air-in-oil systems, also referred to as oleofoams, constitute a novel promising material for ...
Fatty acids are surfactants of particular interest since they can be extracted from agricultural res...
Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. How...
Oil-based foams, also called oleofoams, are a novel type of soft matter material with great potentia...