abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

Foams produced with biobased materials, such as poly(lactic acid) (PLA), cellulose, starch, and plant oil-based polyurethanes, have become more important in the circular economy. However, there are still significant challenges, including inferior performance higher cost. The use of low-cost filler material has potential to reduce cost alter composite properties foams. By selecting biofillers de...

The brass tubes with foam cores of AlSi7SiC3, AlSi7SiC3Fe1 and AlSi7SiC3Fe3 were produced as the crush-boxes with circle and square cross-section. Then axial compressive behavior and energy absorption capability of the foam-filled tubes were investigated during the quasi-static progressive plastic buckling. The uniaxial compressive stress–strain curves of the foam-filled brass tubes exhibited t...

Foam injection is widely applied in amounts of fields to drilling, production, and formation protection. Sometimes, the application result is disappointing, which is caused by the failure of bubble generation in foam flooding. Therefore, it is necessary to seek ways for improving the performance of foam injection. An increased disturbance to the stratum, like the vibration caused by a seismic o...

milk-based espresso coffee is one of the most popular beverages. foam is an essential quality characteristic for this beverage. foam formation and stability is mainly related to the milk composition. in this study the influence of three different concentrations of xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °c) on foam stability were examined and exper...

The mixing required for post-mould gelatinisation of syntactic foams using starch as binder was studied. It was found that starch particles tend to adhere to hollow microspheres during mixing, forming agglomerates. A transition in the buoyancy of microsphere-starch phases was found at a particular volume fraction of starch. The transitional point was close to a volume fraction of starch at whic...

Foam fraction can be retrieved from space-based microwave radiometric data at frequencies from 1 to 37 GHz. The retrievals require modeling of ocean surface emissivity fully covered with sea foam. To model foam emissivity well, knowledge of foam properties, both mechanical and dielectric, is necessary because these control the radiative processes in foam. We present a physical description of fo...