Aqueous and Oil Foams Stabilized by ...
Type de document :
Article dans une revue scientifique: Article de synthèse/Review paper
URL permanente :
Titre :
Aqueous and Oil Foams Stabilized by Surfactant Crystals: New Concepts and Perspectives
Auteur(s) :
Fameau, Anne-Laure [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
L'Oréal Recherche France [L'Oréal Recherche]
Binks, Bernard P. [Auteur]
University of Hull [United Kingdom]
Unité Matériaux et Transformations (UMET) - UMR 8207
L'Oréal Recherche France [L'Oréal Recherche]
Binks, Bernard P. [Auteur]
University of Hull [United Kingdom]
Titre de la revue :
Langmuir
Numéro :
37
Pagination :
4411-4418
Éditeur :
American Chemical Society (ACS)
Date de publication :
2021-04-07
Discipline(s) HAL :
Chimie
Résumé en anglais : [en]
Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ...
Lire la suite >Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of crystals upon raising the temperature allows thermoresponsive foams to be designed. In the case of oil foams, the stabilization by crystals received substantial renewed interest in the last 5 years due to their potential applications, particularly in the food industry. For aqueous foams, several reports exist on foams stabilized by crystals. However, these two kinds of liquid foams possess similarities in terms of stabilization mechanisms and the design of surfactant crystal systems. This field will certainly grow in the coming years, and it will contribute to the engineering of new soft materials not only for food but also for cosmetics, pharmaceuticals, and biomedical applications.Lire moins >
Lire la suite >Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of crystals upon raising the temperature allows thermoresponsive foams to be designed. In the case of oil foams, the stabilization by crystals received substantial renewed interest in the last 5 years due to their potential applications, particularly in the food industry. For aqueous foams, several reports exist on foams stabilized by crystals. However, these two kinds of liquid foams possess similarities in terms of stabilization mechanisms and the design of surfactant crystal systems. This field will certainly grow in the coming years, and it will contribute to the engineering of new soft materials not only for food but also for cosmetics, pharmaceuticals, and biomedical applications.Lire moins >
Langue :
Anglais
Audience :
Internationale
Vulgarisation :
Non
Établissement(s) :
Université de Lille
CNRS
INRAE
ENSCL
CNRS
INRAE
ENSCL
Collections :
Équipe(s) de recherche :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Date de dépôt :
2024-02-14T09:59:39Z