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 ...

It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy. This 'ouzo effect' is an example of an easy way to make highly stable emulsions -- or ...

Oil recovery from reservoirs containing emulsified crude is often hindered by elevated oil-phase viscosity, pore-throat blockage, and excessive pressure drops, all of which limit displacement ...

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 ...

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 ...