The use of emulsion layering of emulsion surfaces could offer industry with a new approach to focused release of food compounds, such as functional bioactives or flavours, according to new research.

The objective of this project is to design and fabricate a novel kind of nanocomposite materials, nanowire-colloidal composite particles, using self-assembly and emulsion polymerization. The ...

Poor organization makes it hard for readers to find the helpful information in a recent book. The field of colloids, or pseudosolutions, has advanced to the point that a volume dedicated to the ...

Bijels and emulsion gels represent an innovative class of soft materials that have attracted significant attention in recent years. Formed via the self‐assembly and kinetic arrest of bicontinuous ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...

When a particle is immersed in a fluid, a range of processes causes the interface to become electrically charged. Some of the most commonly found charging mechanisms include adsorption of charged ...

Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle. A collaboration between ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...