Stability of aqueous foams: Analysis using magnetic resonance imaging

J. Bruce German, Michael J. McCarthy

Research output: Contribution to journalArticlepeer-review

44 Scopus citations


Aqueous foams differ widely in their structure and kinetic stability. Understanding and particularly assigning specific functional roles to individual components in the foams has been severely limited by the inability to analyze such unstable colloidal systems. We report the use of magnetic resonance imaging techniques in the description of foam structure and collapse. Foams from cream, egg white and beer were imaged, and the signal intensities contributed by aqueous protons were recorded sequentially over the lifetime of the foams. We were able to estimate densities, drainage rates, and collapse throughout the foam structure, noninvasively from actual food foams. This technique will be of use in the analysis of a variety of colloidal systems.

Original languageEnglish (US)
Pages (from-to)1321-1324
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number5
StatePublished - 1989

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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