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摘要
A new class of food‐grade foams that can be ultrastable, thermostimulable, and processable is created simply by using the naturally occurring saponin glycyrrhizic acid (GA) as the sole stabilizer. The creation of this “superfoam” is based on the spatially controllable self‐assembly of supramolecular GA nanofibrils at the air–water interface and in the continuous phase. Further details can be found in article number 1900417 by Lulu Ma, Zhili Wan, and co‐workers.
- 出版日期2019
- 单位华南理工大学
