1: Magnetic Particles: Preparation, Properties and Applications: M. Ozaki. 2: Maghemite (gamma-Fe2O3): A Versatile Magnetic Colloidal Material C.J. Serna, M.P. Morales. 3: Dynamics of Adsorption and Oxidation of Organic Molecules on Illuminated Titanium Dioxide Particles Immersed in Water M.A. Blesa, R.J. Candal, S.A. Bilmes. 4: Colloidal Aggregation in Two-Dimensions A. Moncho-Jorda, F. Martinez-Lopez, M.A. Cabrerizo-Vilchez, R. Hidalgo Alvarez, M. Quesada-PMerez. 5: Kinetics of Particle and Protein Adsorption Z. Adamczyk.

Surface and Colloid Science

This review summarizes the principal new developments reported in the research literature from 2000 (inclusive) to the present date, on the topic of foam and bubble stabilization, in the context of foods. The main areas covered are novel foamed products, processes and foaming agents; new methods of study; protein adsorption and competitive adsorption; surface rheology; particle-stabilized systems; modelling, simulation and theory.

Stabilization of bubbles and foams

Lipids in bread making: Sources, interactions, and impact on bread quality

The scientific literature from 2002 to the present on the interfacial rheology of protein films has been reviewed, concentrating on the implications for biological systems and in particular for food emulsions and foams. The areas covered include: new methods of measurement; proteins + polysaccharides and protein–polysaccharide complexes; the effects of cross-linking within protein films and the origins of film viscoelasticity; proteins + low molecular weight surfactants; experimental and theoretical studies of the interfacial rheology and its relationship to emulsion and foam stability. There has been a something of a resurgence of interest in these areas, resulting in a number of important advances that should aid further understanding and exploitation of proteins as surface active agents and colloid stabilizers.

Rheological properties of protein films

Characterization of bread dough: Rheological properties and microstructure

Composition and surface properties of dough liquor

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Composition and surface properties of dough liquor