The addition of whey protein to fish oil emulsions at high pH can help to create stable emulsions with up to 70% fish oil, according to new research. The study, published in the European Journal of ...

Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

A jar containing a clear liquid that looks like water, but is actually an emulsion of oil and water at the nanoscale. MIT Water and oil have been foes forever. It is widely established these two ...

Professor Siyoung Choi's research team from the KAIST Department of Chemical & Biomolecular Engineering used physical force to successfully produce a stable emulsion. Emulsions, commonly known as ...

Silicone emulsions are commonly used on food packaging assembly lines to provide a low coefficient of friction for faster processing and antistatic properties on plastic food containers which prevents ...

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Summer means salads. And salads are even more delicious with a good dressing. Most salad dressings are temporarily stable mixtures of oil and water known as emulsions. But how do salad dressing ...

Cosmetic emulsions have to meet consumer demands from various perspectives. They need to feel and look nice, they should not change their texture over several months and they should have the desired ...