The Principle of Whipping Cream (IMAGE)

University of Copenhagen - Faculty of Science

The Principle of Whipping Cream

Caption

These are structures, respectively: a kinetic stable liquid emulsion and an air bubble stabilized by a partial coalesced fat network in foam. (Figure 2)

Credit

Illustration: Merete Bøgelund Munk

Usage Restrictions

None

License

Licensed content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.