Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

Here we describe a simplified method for direct breakage of the emulsion using the DNA binding buffer (containing guanidine hydrochloride and isopropanol) that is provided with commonly used silica ...

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People all over the world enjoy chocolate for its taste, texture, and the characteristic “snap” it makes when broken. But, as with many confectionaries, those delightful properties come at a price: ...