{"id":205571,"date":"2025-02-05T06:25:27","date_gmt":"2025-02-05T12:25:27","guid":{"rendered":"https:\/\/lifeboat.com\/blog\/2025\/02\/pea-based-cappuccino-study-investigates-characteristics-of-foam"},"modified":"2025-02-05T06:25:27","modified_gmt":"2025-02-05T12:25:27","slug":"pea-based-cappuccino-study-investigates-characteristics-of-foam","status":"publish","type":"post","link":"https:\/\/lifeboat.com\/blog\/2025\/02\/pea-based-cappuccino-study-investigates-characteristics-of-foam","title":{"rendered":"Pea-based cappuccino: Study investigates characteristics of foam"},"content":{"rendered":"<p><a class=\"aligncenter blog-photo\" href=\"https:\/\/lifeboat.com\/blog.images\/pea-based-cappuccino-study-investigates-characteristics-of-foam2.jpg\"><\/a><\/p>\n<p>Foams are an essential component of many different drinks and foods: from a frothy head of beer to coffee crema, bread and ice cream. Despite their ubiquity, little is actually known or understood about these highly complex systems.<\/p>\n<p>Collaboration between the Institut Laue-Langevin (ILL) and Aarhus University has connected unique capabilities to investigate foam with critically relevant <a href=\"https:\/\/phys.org\/tags\/food+science\/\" rel=\"tag\" class=\"\">food science<\/a> challenges, bringing a greener food future a step closer. The study is <a href=\"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0021979724021519\" target=\"_blank\">published<\/a> in the Journal of Colloid and Interface Science.<\/p>\n<p>Understanding the behavior of foam requires characterization of the structure. \u201cThat\u2019s not easy,\u201d explains Leonardo Chiappisi, ILL researcher and coordinator of the Partnership for Soft Condensed Matter (PSCM).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Foams are an essential component of many different drinks and foods: from a frothy head of beer to coffee crema, bread and ice cream. Despite their ubiquity, little is actually known or understood about these highly complex systems. Collaboration between the Institut Laue-Langevin (ILL) and Aarhus University has connected unique capabilities to investigate foam with [\u2026]<\/p>\n","protected":false},"author":427,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-205571","post","type-post","status-publish","format-standard","hentry","category-futurism"],"_links":{"self":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/205571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/users\/427"}],"replies":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/comments?post=205571"}],"version-history":[{"count":0,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/205571\/revisions"}],"wp:attachment":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/media?parent=205571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/categories?post=205571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/tags?post=205571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}