Arresting Dissolution of Bubbles: Interfacial Armour

The challenge of creating foams and emulsions with well-controlled size distribution and properties is encountered in many structured materials, such as food formulations and consumer care products. These products, like ice cream for example, must remain stable over long shelf lifetimes while their microstructure dictates product performance and consumer satisfaction. In this paper, researchers from the Soft Materials group present a strategy to halt dissolution of particle-coated air bubbles.