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 ...

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video: UJ researchers take a novel step to change hydrogenation into a safe, low energy process. They use a very stable three phase emulsion to transform a toxic waste product into valuable feedstock.

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 ...

Researchers at Stockholm University have developed a fully biobased hair conditioner using lignin gel emulsions, offering a sustainable and environmentally friendly alternative to conventional ...