Effect of surface-active agent on bubble break-up : from single bubble to process-scale liquid foam

Proteins and surfactants play vital roles in stabilizing aqueous foams for various food-related applications. While numerous studies have focused on the production and stability of foams at a large scale, there remains much to uncover about the primary break-up of bubbles during continuous foaming processes. The present work aims to fill this gap by studying the break-up behavior of single bubbles stabilized by two different proteins (WPC: whey protein concentrates; SC: sodium caseinate) and a surfactant (TW20: Tween 20).