All-aqueous emulsions exploit spontaneous liquid–liquid separation and due to their water-based nature are particular advantageous for the biocompatible storage and processing of biomacromolecules.

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 ...

Oil and water are naturally immiscible, but they can be combined through emulsions. In our group, we stabilize emulsions with pH- or temperature-sensitive microgel particles. These particles keep the ...

Physical equilibrium, assumed to be almost instant, may take months or years for particles in oil-water mixtures. By studying the behavior of tiny particles at an interface between oil and water, ...

Researchers have developed microparticles with a rough, raspberry-like surface that stabilize emulsions following a new principle. Researchers led by Lucio Isa, Professor of Interfaces, Soft Matter ...

Un­der­stand­ing the factors af­fect­ing emul­sion sta­bil­iz­a­tion and path­way of lipid ox­id­a­tion Emulsion stability is often referred to as physical stability, i.e., the maintenance of small, ...

AZoNano speaks with Professor Hyoungsoo Kim from Korea Advanced Institute of Science and Technology about his efforts to create a novel nanoscale self-assembling salt-crystal origami method called ...

Image from a numerical simulation showing the fluid velocity during a collision between two water droplets in oil. The immobile surface droplets (upper pair) re-coalesce after an initial bounce, ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...