Emulsions are not something people outside of certain industries give much thought to, yet they are encountered on a near-daily basis. If you look in your kitchen, you would probably find a host of ...

A new technique for making emulsions that does not require the ingredients to be intensively mixed has been unveiled by researchers in Bulgaria and the UK. The gentle nature of the emulsion-making ...

MIT researchers have devised a new way to make complex liquid mixtures, known as emulsions, that could have many applications in drug delivery, sensing, cleaning up pollutants, and performing chemical ...

Researchers have devised a new way to make complex liquid mixtures, known as emulsions, that could have many applications in drug delivery, sensing, cleaning up pollutants, and performing chemical ...

Cornell researchers have developed a two-phase liquid crystal system that can rapidly change—and hold—its shape, transforming from a transparent thin liquid film to an opaque emulsion, and then back ...

A: Pesto, salad dressing and other sauces such as hollandaise or mayonnaise are emulsions. That means that they're suspensions of one thing (for example, oil) in another (vinegar). If you've tried to ...

Mayonnaise, milk, butter, and various sauces are among the products most associated with the term emulsion. While this technique is widely used in the food industry, it also has a vital role beyond ...

Video shows how magnetised oil emulsion can be pulled (video courtesy of Julian Eastoe) Researchers have unveiled a molecule that can make "magnetic emulsions", which has the potential to ...

A new liquid crystal system rapidly switches between clear and opaque states, enabling fast smart windows and controllable emulsions for material synthesis. (Nanowerk News) Cornell researchers have ...