Foam stability: proteins and nanoparticles

In this review we have summarised the current state of knowledge surrounding the effects of particles as stabilizers of foams, in the context of food systems. One may distinguish between adsorbing and non-adsorbing nanoparticles, both of which may be represented by proteins and both of which may, in principle, give rise to bubble stability over and above that predicted by conventional explanations of the behaviour of low-molecular-weight or macromolecular surfactants. The effects of various types of nanoparticles are reviewed.