High internal phase emulsions (HIPEs) and their polymer‐derived counterparts represent a versatile platform for the synthesis of materials with extraordinarily high porosities and tunable ...
Combining a whey protein, carrageenan and gelatin to form a biopolymer may improve the stability of emulsion during freezing and thawing, says new research. According to the researchers from the ...
insights from industryMark BumillerScientific Instruments Technology ManagerEntegris In this interview, Mark Bumiller, Scientific Instruments Technology Manager at Entegris, talks about cannabis ...
The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and the emulsion stability. Large emulsion ...
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