I have watched too many home cooks vigorously whisk butter into a pan only to end up with a greasy, unappealing puddle of fat ...

Every home cook has experienced the frustration of a “flimsy” sauce—one that looks great for a second, then suddenly breaks into a greasy, watery mess. To the untrained eye, it seems like bad luck. In ...

Emulsions of oil-based pesticides are widely used in agriculture, although they are a major environmental and health hazard because they bounce off plant surfaces due to their hydrophobic nature, ...

Pickering emulsions are dispersions of immiscible fluids stabilised exclusively by solid particles adsorbing at the interface, offering superior resistance to coalescence compared with conventional ...

A recent study published in Chemical Engineering Science has marked a significant advancement in membrane emulsification technology, crucial for sectors like pharmaceuticals, food processing, and ...

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Cellular lipid droplets store lipids as reservoirs for metabolic energy and membrane precursors. Lipid droplets form the dispersed phase of a cellular emulsion in the aqueous cytosol. Principles of ...

The market demands natural ingredients that provide clean label emulsification in food and beverages. Citri-Fi is a clean label, functional fiber that provides emulsification properties. A recent ...