Harvard insight into emulsion process could aid development of functional or nano foods

Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.

Polyphenol Extraction for the Enhancement of Food Lipid Quality

Liquid - Food

Foods, Free Full-Text

High-Performance Nanogel-in-Oils as Emulsion Evolution Controller

Nanoencapsulation for Nutrient Delivery

Saponins as Natural Emulsifiers for Nanoemulsions

Comparing the Coalescence Rate of Water-in-Oil Emulsions

Pickering emulsions stabilized with biodegradable nanoparticles

A Promising Therapeutic Soy-Based Pickering Emulsion Gel

Engineering Emulsion Gels as Functional Colloids Emphasizing Food

Membranes, Free Full-Text