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 ...

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 ...

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.

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 ...

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 ...

Silicone emulsions are commonly used on food packaging assembly lines to provide a low coefficient of friction for faster processing and antistatic properties on plastic food containers which prevents ...

Cosmetic emulsions have to meet consumer demands from various perspectives. They need to feel and look nice, they should not change their texture over several months and they should have the desired ...

Researchers have made a breakthrough in the development of nanoparticles that can improve future fabrication of emulsion materials, paving the way for more durable firefighting operations or novel ...

Shiseido has filed a patent for an oil-in-water emulsion composition that aims to improve emulsion stability and provide a more moisturizing feel. The composition includes a copolymer, batyl alcohol, ...

Most makeup and skincare products are either oil-in-water (O/W) or water-in-oil (W/O) emulsions. The mixtures are thermodynamically unstable and require deliberate structural support to remain ...