An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Homogenization is the name given to any of the processes used to make a mixture of two mutually non-soluble liquids the same throughout. To achieve this, one of the liquids is altered to a state ...

Homogenization is vital in many industrial processes, including food, cosmetics, and pharmaceuticals. High-pressure homogenization and sonication are two widely used homogenization techniques. However ...

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and the emulsion stability. Large emulsion ...

Abstract: The widespread replacement of native species with cosmopolitan, nonnative species is homogenizing the global fauna and flora. While the empirical study of biotic homogenization is ...

Danone has been granted a patent for a process to manufacture infant formula. The process involves steps such as protein hydrolysis, heat treatment, mixing with lipids, homogenization, emulsification, ...