An emulsion is defined as the thermodynamically unstable dispersion of two or more immiscible or partially miscible liquids, in which surfactants or stabilizers facilitate the dispersion by …

Jul 1, 2025 · The stability of emulsion-based food products is critical for ensuring their safety, quality, and sensory attributes, making it a key focus area in the food industry. Improved …

Feb 1, 2021 · In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation,…

Nov 1, 2025 · Emulsions are hierarchically structured complex fluids, whose physical stability plays an imperative role in their production and application. The rhe…

Nov 1, 2020 · In addition, emulsion preparation using different emulsifiers such as proteins, polysaccharides and surfactants has been covered in this review. The challenges and future …

Jan 1, 2023 · In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and …

Nov 1, 2015 · This review paper is focused on water-in-crude oil emulsion only because water-in-oil emulsion is regularly occurring in the oil and gas industries.

Jul 1, 2025 · Pickering emulsions using solid particles as stabilizers have attracted considerable interest due to their unique properties, environmental protection…

Dec 30, 2015 · The most often used double emulsion technique for preparation of miro- and nanoparticle, and encapsulation of active molecules is double emulsion solvent evaporation …

Oct 15, 2023 · Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers instead of surfactants to anchor at the oil-water interface. Its unique …