The scientific literature between from 2015 onwards (inclusive) with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods and investigations of the classic, meringue-forming egg white protein still dominate the literature, since the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, ‘nanoparticles’ and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer- and non-biopolymer -based particles by chemical means, in order to make the particles adsorb strongly enough. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers.

从2015年起（含），有关食品方面的泡沫和薄膜的科学文献已得到审查。蛋白质是食品中的主要起泡剂，经典的形成蛋白酥皮的蛋清蛋白质的研究仍占主导地位，因为该系统的独特性质仍未得到正确理解。当前许多研究的驱动力是寻找鸡蛋蛋白的合适替代品，这是受消费者趋势推动的更多基于植物的替代品的推动。这就导致了对各种蛋白质聚集体，“纳米颗粒”和微凝胶颗粒作为泡沫（Pickering泡沫）稳定剂的稳定特性的研究。同时，其他工作也试图通过化学手段控制基于生物聚合物和非生物聚合物的颗粒的表面性能，为了使颗粒足够强地吸附。几乎没有真正新颖的泡沫稳定剂出现，但其中有两种包括皂苷聚集体和细菌作为颗粒型稳定剂。