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 ...

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 ...

Cambridge, Mass. -- By studying the behavior of tiny particles at an interface between oil and water, researchers at Harvard have discovered that stabilized emulsions may take longer to reach ...

Micropore is a UK-headquartered manufacturer of specialist equipment for particle and emulsion manufacturing. By swapping fat particles for water droplets, its patented membrane emulsification system, ...

For failed pavements, full-depth reclamation (FDR) reclaims and treats an entire road structure – including underlying materials – to produce a stabilized base course ready for overlay. With FDR, an ...

Hitachi Chemical Company is the latest company to obtain a license for production of a film that transmits a variable amount of light. Suspended particle device (SPD) technology, developed by Research ...

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 ...

Particle characterization is the process of identifying various particles by particle shape, size, surface properties, charge properties, mechanical properties, and microstructure. There is a broad ...

The ions and solvent in the shear layer travel in the medium as a unified whole when subjected to external force (i.e., electric field force). The potential defined at the slipping plane is known as ...