Zhejiang University researchers have developed a new membrane-based technology called the Janus Channel of Membranes (JCM).

The most common example of an emulsified sauce is vinaigrette, where oil and vinegar are combined to create a stable mixture. Emulsified sauces are delicious because they blend ingredients that would ...

In the narrow channel, the tiny oil droplets collide and form larger drops, which stick more easily to the hydrophobic ...

These emulsions combine two immiscible liquids where one is lured with a mechanical shear as a droplet within the other, ...

Icing shortening or high ratio shortening is also referred to as emulsified shortening. This shortening is a type of fat extracted from animal fats or vegetable oils. Emulsified shortenings are of ...