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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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.