Food Science Corner: What are emulsions? - An exclusive community

June 02,2024

Salad dressing, margarine, butter and milk are all examples of emulsions that you would find in the kitchen. But what are emulsions? They are mixtures of tho or more liquids that do not mix.

Visualization and Quantification of Mobility Reduction in Porous Media Flow Associated with Pore Blocking by Emulsion Drops

Adsorption and Assembly of Cellulosic and Lignin Colloids at Oil/Water Interfaces

Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area - ScienceDirect

Emulsions - Definition, Types, Preparation, Properties - GeeksforGeeks

Food Science Experiments: Emulsion

Chemistry of Emulsions

Sauces Reconsidered: Après Escoffier (Rowman & Littlefield Studies in Food and Gastronomy): Allen author of Sausage: A Global History, Gary: 9781538115138: : Books

Foods, Free Full-Text

Series: Chemistry Research and Applications, BISAC: SCI013000, When oil is dispersed in the form of droplets in water in the presence of a suitable

An In-Depth Guide to Oil-in-Water Emulsions

Green Topochemical Esterification Effects on the Supramolecular Structure of Chitin Nanocrystals: Implications for Highly Stable Pickering Emulsions

Benders'dictionary of nutrition and food technology

FS 001, What Is An Emulsion? A Cook's Guide.

Phase-separation facilitated one-step fabrication of multiscale heterogeneous two-aqueous-phase gel

Wellness Foods + Supplements 1/2022

Frontiers Cinnamon essential oil and its emulsion as efficient antibiofilm agents to combat Acinetobacter baumannii