<?xml version="1.0" encoding="utf-8"?>
    <rss version="2.0">
      <channel xmlns:content="http://purl.org/rss/1.0/modules/content/">
        <title>Frontiers in Soft Matter | Foams section | New and Recent Articles</title>
        <link>https://www.frontiersin.org/journals/soft-matter/sections/foams</link>
        <description>RSS Feed for Foams section in the Frontiers in Soft Matter journal | New and Recent Articles</description>
        <language>en-us</language>
        <generator>Frontiers Feed Generator,version:1</generator>
        <pubDate>2026-05-13T21:24:09.675+00:00</pubDate>
        <ttl>60</ttl>
        <item>
        <guid isPermaLink="true">https://www.frontiersin.org/articles/10.3389/frsfm.2026.1804920</guid>
        <link>https://www.frontiersin.org/articles/10.3389/frsfm.2026.1804920</link>
        <title><![CDATA[Aqueous foams made from solutions of pea peptides and soybean by-products: mixture and process effects]]></title>
        <pubdate>2026-05-08T00:00:00Z</pubdate>
        <category>Original Research</category>
        <author>Noémie Ourvois-Maloisel</author><author>Claire Surel</author><author>Véronique Vié</author><author>Ludovic Paquin</author><author>Fabienne Gauffre</author><author>Arnaud Saint-Jalmes</author>
        <description><![CDATA[Aqueous foams require stabilizers to be generated and to prevent their rapid destruction. Beside synthetic surfactants or polyelectrolytes, natural stabilizers can be used to produce and stabilize foams. Up to now, these are mostly of animal origins. Here, we present some new results obtained with two plant-based compounds. The first one is a powder of pea peptides. The second is a filtration permeate obtained during the industrial treatment of soybean. Together with studies of their composition, we have investigated the foamability of these solutions at different concentrations. We have used three different generation techniques to tune the foam parameters, and then studied the stability and aging of the obtained foams. These results are then compared to the ones of egg white and standard surfactant solutions. In parallel, we have performed complementary experiments at the scale of a single solution-air interface. Two different opposite behaviors are evidenced, in terms of foamability and stability, with a strong impact of the foaming process. Finally, we studied mixtures of these compounds, showing that the macroscopic features can be smoothly tuned by mixing these plant-based products, allowing us to better identify the balance between the role of the chemical composition, the concentration and the process of gas incorporation.]]></description>
      </item><item>
        <guid isPermaLink="true">https://www.frontiersin.org/articles/10.3389/frsfm.2026.1750630</guid>
        <link>https://www.frontiersin.org/articles/10.3389/frsfm.2026.1750630</link>
        <title><![CDATA[Foam cleaning in closed circuits: effect of surfactant type on foam structure and Bacillus subtilis spore removal from stainless steel surfaces]]></title>
        <pubdate>2026-03-04T00:00:00Z</pubdate>
        <category>Original Research</category>
        <author>Ahmad Al Saabi</author><author>Heni Dallagi</author><author>Piyush Kumar Jha</author><author>Fethi Aloui</author><author>Thierry Benezech</author><author>Christine Faille</author>
        <description><![CDATA[Foam cleaning represents an environmentally and economically attractive alternative to conventional cleaning-in-place (CIP) processes for removing microbial contamination in food and bioprocessing industries. This study systematically compared three surfactants, sodium dodecyl sulfate (SDS), Ammonyx® LO, and Capstone® FS-30, to understand how surfactant type influences foam structure and cleaning performance. Stainless steel coupons contaminated with Bacillus subtilis 98/7 spores were cleaned under identical flow conditions using foam generated at a nominal air fraction of 0.5 and a mean velocity of 1.8 cm s-1. SDS achieved the highest spore removal (1.9 log10 reduction after 20 min), with superior kinetic detachment (K1 = 114.75 s-1; f = 98.2%), while Ammonyx® LO (0.83 log10) and Capstone® FS-30 (0.55 log10) performed significantly worse. These differences were attributed to foam structural properties: SDS produced fine, stable bubbles persisting for 24 h, while Ammonyx® LO and Capstone® FS-30 collapsed after 8 and 3 h, respectively. Image analysis revealed local air fractions of 0.88 (SDS), 0.79 (Ammonyx), and 0.96 (Capstone) in the test section, confirming dry foam behavior. Theoretical analysis using Bretherton’s model and microscopic observations showed that SDS’s low capillary number promotes strong Marangoni stabilization and thin lamellae, generating sustained wall shear stress fluctuations essential for spore detachment. This study demonstrates that foam cleaning efficiency is primarily determined by surfactant-controlled variations in bubble size, foam stability, and interfacial properties. SDS provides the optimal balance for achieving efficient and sustainable foam-based cleaning.]]></description>
      </item><item>
        <guid isPermaLink="true">https://www.frontiersin.org/articles/10.3389/frsfm.2026.1772355</guid>
        <link>https://www.frontiersin.org/articles/10.3389/frsfm.2026.1772355</link>
        <title><![CDATA[Edible gas marbles stabilized with cocoa particles: understanding their behavior by tuning the edible liquid phase]]></title>
        <pubdate>2026-02-09T00:00:00Z</pubdate>
        <category>Original Research</category>
        <author>Takuto Yagishita</author><author>Anne-Laure Fameau</author><author>Syuji Fujii</author>
        <description><![CDATA[IntroductionGas marbles have recently emerged as a new class of particle-stabilized gas–liquid systems. A gas marble consists of a single air bubble suspended in air and encapsulated by a thin liquid shell stabilized by solid particles, forming an air-in-liquid-in-air structure. Gas marbles can be generated using various edible particles, but their formation has so far been demonstrated almost exclusively in water, where only particles with intermediate wettability (moderately hydrophilic contact angles) lead to stable structures. Because liquid surface tension strongly influences the three-phase contact angle, expanding gas-marble formation beyond water requires understanding how the liquid phase governs gas marbles formation and stability.MethodsIn this work, we investigate the formation of gas marbles using cocoa particles and a wide range of edible liquids differing in surface tension and composition. We also systematically varied a model liquid phase from water/ethanol mixtures. Unlike previous studies that focused primarily on particle wettability in water-based systems, this work explicitly isolates and elucidates the role of the liquid phase in governing gas-marble formation.Results and discussionWe demonstrate that the three-phase contact angle can be tuned through liquid surface tension, enabling or inhibiting gas-marble formation. We show, for the first time, that stable cocoa-based gas marbles can be produced in a broad set of edible liquids, provided that the liquid surface tension remains sufficiently high (above 34 mN/m). These gas marbles exhibit notable robustness, including heat resistance and long-term stability. Overall, this study establishes clear criteria linking liquid surface tension, particle wettability, and gas-marble formation. These findings provide new physical insight into particle-stabilized gas–liquid interfaces beyond water systems and offer general formulation guidelines applicable across a wide range of edible and non-aqueous liquids.]]></description>
      </item><item>
        <guid isPermaLink="true">https://www.frontiersin.org/articles/10.3389/frsfm.2023.1163393</guid>
        <link>https://www.frontiersin.org/articles/10.3389/frsfm.2023.1163393</link>
        <title><![CDATA[Influence of particle fluorination on the stability of honey foam]]></title>
        <pubdate>2023-06-22T00:00:00Z</pubdate>
        <category>Original Research</category>
        <author>Andrew T. Tyowua</author><author>Adebukola M. Echendu</author><author>Sylvester O. Adejo</author>
        <description><![CDATA[Honey foam has applications in the food, cosmetic, and pharmaceutical industries. For example, honey foam can be used in bread or biscuit spread (food industry), as a carrier of topical bioactive ingredients (cosmetic industry), or as a carrier of drugs (pharmaceutical industry). However, the conditions for obtaining a stable honey foam remain unclear. In this study, we investigated the influence of particle fluorination on honey foam volume and foam stability by aerating natural (unadulterated) honey with fluorinated fumed silica (50%–75% SiOH) or fluorinated sericite clay (PF-5–PF-12) particles. Higher foam volume (≤4.3 cm3) and foam stability (up to a year) were observed with the least (75% SiOH) fluorinated fumed silica particles, while lower foam volume and foam stability were observed with the moderately (59% SiOH) and most (50% SiOH) fluorinated fumed silica particles. In contrast, regardless of the degree of fluorination, the fluorinated sericite clay particles yielded little (<1 cm3) and unstable foam that collapsed completely within 4 weeks of preparation. Therefore, with respect to honey foam stabilization, fluorinated fumed silica particles are superior to fluorinated sericite clay particles. These foams can be used for topical formulation of cosmetic and pharmaceutical products, and our findings will guide future stabilization of honey foam for target applications.]]></description>
      </item><item>
        <guid isPermaLink="true">https://www.frontiersin.org/articles/10.3389/frsfm.2022.941811</guid>
        <link>https://www.frontiersin.org/articles/10.3389/frsfm.2022.941811</link>
        <title><![CDATA[Average evolution and size-topology relations for coarsening 2d dry foams]]></title>
        <pubdate>2022-08-12T00:00:00Z</pubdate>
        <category>Original Research</category>
        <author>Anthony T. Chieco</author><author>James P. Sethna</author><author>Douglas J. Durian</author>
        <description><![CDATA[Two-dimensional dry foams coarsen according to the von Neumann law as dA/dt ∝ (n − 6) where n is the number of sides of a bubble with area A. Such foams reach a self-similar scaling state where area and side-number distributions are stationary. Combining self-similarity with the von Neumann law, we derive time derivatives of moments of the bubble area distribution and a relation connecting area moments with averages of the side-number distribution that are weighted by powers of bubble area. To test these predictions, we collect and analyze high precision image data for a large number of bubbles squashed between parallel acrylic plates and allowed to coarsen into the self-similar scaling state. We find good agreement for moments ranging from 2–20.]]></description>
      </item>
      </channel>
    </rss>