Consumer expectations of product quality for food emulsions drive the industry to continuously invest in new production methods. Membrane emulsification (ME) has been known for many years and its ...

Whether you've run out of heavy cream or never seem to have any on hand, there are quite a few other ingredients you can use ...

The aim of this study was to investigate the interfacial energy involved in the production of water-in-oil (W/O) emulsions composed of water and a Brazilian heavy crude oil. For such purpose an ...

According to food experts, you probably do. Find out why.

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi ...

It is less than two months since US special forces captured Venezuela’s longtime authoritarian leader Nicolas Maduro during a nighttime raid in Caracas, yet it is hard to overstate how different the ...

You're familiar with carbonara and cacio e pepe, from charred spaghetti to squid ink, these are the very best Italian pasta ...

The primary feature of biosurfactants is their ability to considerably minimize surface and interfacial stress in between immiscible phases, such as oil and water, facilitating the development of ...

More than 10,000 Americans who suffer from chronic liver disease are on a waitlist for a liver transplant, but there are not ...

Processing methods reveal significant differences in nutrient preservation, spreadability, and overall performance — ...

The global chemical industry is witnessing a significant transition toward high-performance, sustainable additives, as ...