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.

Homogenization is the name given to any of the processes used to make a mixture of two mutually non-soluble liquids the same throughout. To achieve this, one of the liquids is altered to a state ...

Creative Commons (CC): This is a Creative Commons license. Attribution (BY): Credit must be given to the creator. Traditional water-based emulsions dominate personal care products, offering minimal ...

1 College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China 2 National Institute of Sports Medicine, Beijing, China In this study, a GlcN-Mg ...

ABSTRACT: In this paper, the formation of liquid crystal structure in preparation of emulsion and the change of those liquid crystal structures during storage and usage were studied. Besides, the ...

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...