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For example, the adsorption of a lipid micelle and the subsequent spreading of lipid causes film rupture by a Marangoni effect (Figure 2). Interlamellar liquid associated with the polar head groups of the lipid is dragged away by the spreading lipid causing local thinning of the thin film and increasing the probability of film rupture. Figure 2. A Schematic representation of the stages whereby a spreading particle causes local film thinning leading to film rupture . 26 Thus, there is a strong incentive to develop methods that allow controlled formation and characterisation of the adsorbed layer properties of thin liquid films.
C. Clark Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom. 1. INTRODUCTION Coalescence is an important mechanism of destabilization of food foams and emulsions . The coalescence process involves fusion of two adjoining gas bubbles in a foam or oil droplets in an oil-in-water emulsion by rupture of the thin aqueous film or foam lamella which keeps the dispersed phase separated. Foams generally contain a high phase volume of gas and the thin planar films form very rapidly as entrained liquid drains from the foam.
The detected fluorescence signal is proportional to the amount of adsorbed protein at the interfaces of the thin film provided that the incident laser intensity is kept constant. Calculations have proved that the contributions from non-adsorbed protein molecules in the interlamellar region of the film are negligible . 3. FRAP measurements of surface diffusion in surfactant or lipid-stabilized thin films Thin films stabilized by SDS were selected as the test system during the construction and commissioning of our FRAP apparatus .