Stabilisation of foams by particulate structures

Lazidis, Aristodimos (2017). Stabilisation of foams by particulate structures. University of Birmingham. Eng.D.

Full text not available from this repository.


This thesis aims to advance the knowledge on the effect that particulates of dairy (whey protein) and non-dairy (tricalcium phosphate) origin have on the stability of foams.

The production of whey protein particulates was investigated via two separate routes. The first involved the preparation of whey protein gels which were subsequently freeze dried and then milled to powders. The second made use of the technology of creating fluid gels, used so far with polysaccharide based colloids, to fabricate whey protein fluid gels. In both cases, the systems obtained demonstrated the ability to create foams with significantly higher stability than native whey protein. Fluid gel systems were identified as the most industrially relevant systems and the possibility to produce powder formulations from them was explored via employing two different methods, spray drying and agglomeration drying.

Ultimately, the design of hydrophobic particles from non-dairy food grade materials and their ability to adsorb on the air/water interface and stabilise foams was studied. The hydrophobicity of tricalcium phosphate (TCP) particles was modified by electrostatically binding ionic surfactant (lauric arginate ether - LAE) molecules on its surface. The behaviour of the particle-surfactant systems in terms of foaming ability and stability was investigated.

Type of Work: Thesis (Doctorates > Eng.D.)
Award Type: Doctorates > Eng.D.
College/Faculty: Colleges (2008 onwards) > College of Engineering & Physical Sciences
School or Department: School of Chemical Engineering
Funders: Engineering and Physical Sciences Research Council
Subjects: T Technology > TP Chemical technology


Request a Correction Request a Correction
View Item View Item


Downloads per month over past year