Mayonnaise is a staple of almost every household, yet the reason why it's so thick and viscous is a long-standing unsolved problem in physical chemistry: why does adding egg yolk to a runny mixture of oil and water increase ...
A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) has developed a plant-based emulsifier that is not only rich in protein and antioxidants, but has the necessary properties to replace eggs ...
Biochemistry
Dec 22, 2021
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Researchers from the University of Twente have succeeded in clearly identifying why droplets on soft, squishy surfaces react differently than on hard surfaces. A water droplet, for example, moves very differently over jelly ...
General Physics
Aug 5, 2015
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5
Scientists are reporting first use of a new method that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles, some of which ounce for ounce can be more precious than gold. The method, which offers ...
Bio & Medicine
Apr 14, 2010
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0
An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August ...
Other
Aug 20, 2013
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