This chapter describes the fundamental aspects of emulsion formation and of their stability, intended to provide a solid background for the reader to …

An emulsion is defined as the thermodynamically unstable dispersion of two or more immiscible or partially miscible liquids, in which surfactants or stabilizers facilitate the dispersion by …

An emulsion is a mixture of two or more immiscible phases (hydrophilic and hydrophobic) in which one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Emulsions …

Emulsification Emulsifying food using ultrasound is an early and relatively mature technology. Foods using phacoemulsification technology worldwide include ketchup, mayonnaise, …

Feb 1, 2021 · In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation,…

Nanoemulsion is the most advanced type of emulsion system, which has great potential in the area of drug delivery systems. It is used in targeted delivery, mucosal delivery, transdermal …

Food emulsions are defined as semistable mixtures formed by dispersing two or more immiscible liquids, typically consisting of an oil phase and an aqueous phase, stabilized by food-grade …

Feb 15, 2025 · In their study of higher-order emulsion droplet, Yu et al. (2021) also concentrated on analyzing flow patterns, discovering three types of flow patterns within the channel. They …

Emulsion polymerization is defined as a method for synthesizing polymer nanoparticles (PNPs) that utilizes water as a dispersion medium, and it can be categorized into conventional …

Abstract Photographic emulsion is an indispensable element for photography. A chemical gel in photographic emulsion enhances the coating formation on the photographic paper. Gelatin …