cht+emulsion+and+foams

=The article 'to foam or not to foam' is quite interesting. The article is quite long and it takes time to read it (frankly, i am just simply read through because it is too long..but it is better than i never read right^^). In the article it mention about various type of foams and its properties.We eat cakes, ice-cream, bread, soufflé, yogurt and mousse but we never think of what actually happen in these tasty food. I feel excited to read about the whipping egg white in the article because it makes me recall back my mistake when whipping the egg white for the cake ( please read my article @cht rheology gallery ) I am sure that i will not make those silly mistake after reading this article and i will be able to make a better 1 because in the article it state clearly the factors which affect the egg foam such as temperature and acidity. In conclusion, all the food which mention in the article will not exist if there is without air!!!!=