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 ...

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 ...

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 ...

Researchers have made a breakthrough in the development of nanoparticles that can improve future fabrication of emulsion materials, paving the way for more durable firefighting operations or novel ...

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 ...

Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study. Scientists from the ...

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 ...

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