https://pubs.rsc.org/en/content/articlelanding/2014/fo/c3fo60324e
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters...
Two major types of food-grade surfactants used to stabilize foams are proteins and low molecular weight (LMW) surfactants. Proteins lower the surface tension...
interfacial rheology
https://conservancy.umn.edu/items/f52a6dc0-4d47-4a69-9f36-6d011bb02126
Cocontinuous polymer blends: controlling morphology via interfacial modification and rheology
Cocontinuous polymer blends are formed by melt blending two or more immiscible polymers to form multiple continuous interpenetrated networks. These are...
polymerblendscontrollingmorphologyvia