Physical equilibrium, assumed to be almost instant, may take months or years for particles in oil-water mixtures. By studying the behavior of tiny particles at an interface between oil and water, ...
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 ...
Pickering emulsions are made of particle-stabilized droplets suspended in an immiscible continuous liquid phase 1,2. They are important soft matter systems that form naturally in crude oils 3 and food ...
Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...
Applications in a wide variety of fields can benefit from the use of pickering emulsions as a result of their strong stability when compared to systems which are stabilized by surfactants. These ...
Oil and water are naturally immiscible, but they can be combined through emulsions. In our group, we stabilize emulsions with pH- or temperature-sensitive microgel particles. These particles keep the ...
Particle size analysis, an activity of particle science, is mostly carried out in academic or industrial particle technology laboratories. It has applications in a range of industrial sectors varying ...
SEOUL, South Korea, March 11, 2025 /PRNewswire/ -- Foodborne diseases pose a significant challenge to achieving the United Nations Sustainable Development Goal 3 of Good Health and Well-Being. Such ...
Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...
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