When you're crafting sauces, a fundamental process to know is emulsion. The term refers to a combination of liquids that's not usually stable but holds via an external agent, whether it be vigorous ...

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.

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 ...

Emulsions are formed when tiny droplets of one liquid are suspended within another liquid. A mixture of oil and water is a good example of an emulsion. It is not uncommon for foods that we eat to ...

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

Flavor emulsions are water and oil emulsions typically prepared as a concentrate and can be diluted during the formation of a final product. Two flavor emulsion types are primarily used in the food ...

Synthetic parabens and formaldehyde releasers are falling out of favor, but keeping creams safe from microbes remains a challenge. The global shift toward "clean-label" cosmetics has left formulators ...

An injectable emulsion containing two omega-3 fatty acids found in fish oil markedly reduced brain damage in newborn rodents after a disruption in the flow of oxygen to the brain near birth, a study ...