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 ...

Researchers have found a way to control the charge of nanoparticles on a two-fluid interface to create a more stable system in which its charge can also be switched and controlled. The ability to ...

video: UJ researchers take a novel step to change hydrogenation into a safe, low energy process. They use a very stable three phase emulsion to transform a toxic waste product into valuable feedstock.

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 ...

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 ...

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 ...

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 ...

insights from industryMark BumillerScientific Instruments Technology ManagerEntegris In this interview, Mark Bumiller, Scientific Instruments Technology Manager at Entegris, talks about cannabis ...