To improve its shelf-life, milk undergoes a homogenization process. This process produces fat globules of a uniform, small size. During the homogenization process the size range of the fat globules is ...

To gain further insights in the topology effect of the linear and cyclized polymer amphiphiles, we examined the emulsion formation and subsequent phase-separation of water/toluene mixtures. Emulsion ...

A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.

AMHERST, Mass. - Food scientist Hang Xiao of the University of Massachusetts Amherst recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery ...

Emulsion based fat products, such as margarine, are subject to strong oxidative deterioration. Due to the presence of the aqueous phase margarines are much more susceptible to oxidative deterioration ...

If water and oil do not mix, is there a way to combine them? The answer is yes, with some help from an emulsifying agent. Emulsifying agents are substances that are soluble in both fat and water. They ...