A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers. Scientists ...

In self-emulsification higher-energy micrometre and sub-micrometre oil droplets are spontaneously produced from larger ones and only a few such methods are known. They usually involve a one-time ...

A new technique for making emulsions that does not require the ingredients to be intensively mixed has been unveiled by researchers in Bulgaria and the UK. The gentle nature of the emulsion-making ...

Unless you're looking for something specific, re-packaged salad dressing is an unnecessary expense. With a few ingredients you probably have anyway and an understanding of emulsification, you can go ...

This study presents a cold asphalt mix that rivals traditional hot mixes, utilizing magnetic induction for faster curing and enhanced mechanical performance.