Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish ...

Droplet size distribution (DSD) is a key parameter of emulsions. Determining DSD is essential for quality control, product evaluation at various stages of processing, manufacturing, and production, as ...

Texicryl alkali swellable emulsions (ASEs) are dispersions of acid-functional acrylic polymers in water. These emulsions are supplied at low pH, meaning that acid groups on the polymer chains must be ...

Read article at Massey Research Online: Miss Lueamsaisuk investigated the factors influencing the lipid digestion of milk emulsions, notably the role of gastric conditions on emulsion microstructural ...