Foams play an essential role in food. They contribute to the texture, aroma, and mouthfeel of a product; potentially reduce calories; and visually inspire the consumer. Understanding factors that control foam structure and bubble lifetimes is, therefore, of considerable interest. This review focuses on the effect of the continuous phase rheology for bubbly systems with an emphasis on edible foams. We review common biopolymers used to alter the rheology of the continuous phase of food foams and discuss potential mechanisms responsible for the production and stabilization of such systems. Variations to the matrix (i.e., foamulsions and oil-based foams) and the addition of gelling particles are also considered. This review emphasizes the necessity for fine control over the mechanical properties of the continuous phase to achieve the desired sensorial attributes and foam stability in food products. However, the dynamics of viscoelastic food foams are poorly understood due to their complex nature. We, therefore, discuss rheological studies on model foams and provide future directions for research that is in keeping with current trends and challenges in the food industry and culinary arts.
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