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Chemistry World
August 17, 2006
Tom Westgate |
Switchable Surfactants Give on-Demand Emulsions Oil and water can now be mixed or separated simply by bubbling carbon dioxide or air through the blend, thanks to a molecule developed by Canadian chemists.   |
Prepared Foods
October 1, 2005
Paula Frank |
Emulsifier Stability: Improving the Odds Can multi-layered interfacial emulsions survive harsh processing conditions and complex food matrices? Also, emulsifiers and the Codex Alimentarius. |
Prepared Foods
September 1, 2006
Claudia D. O'Donnell |
Emulsifiers Reach Beyond the Interface Lowering interfacial tension is one of the principle factors associated with emulsifiers, but this class of ingredients offers many other functional advantages. |
Prepared Foods
February 1, 2005
Richard F. Stier |
Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture. |
Chemistry World
August 21, 2007
Simon Hadlington |
Switchable Surfactant Could Cut Laundry Water Waste Researchers have developed a switchable detergent that could transform laundry day by washing out of clothes with hardly any need for a rinse cycle. |
Chemistry World
March 19, 2015
James Urquhart |
Mystery of colored water droplets that chase and repel each other solved Researchers have solved the puzzle of a remarkable phenomenon that allows droplets of water mixed with a food coloring to move spontaneously and freely in intricate patterns when placed on a clean glass slide. |
Prepared Foods
June 1, 2005 |
Stabilizers Un-yolked The challenge to create yolk-less sauces is made easier with enzymatically hydrolyzed lecithin, even for products that must tolerate long-term storage. |
Chemistry World
August 2011 |
Clever comestibles Controlling the microscopic structure of foods could make diet products that help you feel fuller for longer. Emma Davies gets her teeth into some edible colloids |
Chemistry World
April 27, 2011
Harriet Brewerton |
Multiple emulsion droplet design Liang-Yin Chu at Sichuan University and colleagues have designed a microfluidic device capable of producing multi-compartment multiple emulsions. |
Chemistry World
October 25, 2013
James Urquhart |
Water droplets warped into weird shapes US scientists have discovered that self-assembling nanoparticles can lock water droplets into different shapes. The team suggests the work could be useful for several applications including microfluidic devices, sensors and drug delivery. |
Technology Research News
November 3, 2004 |
Lasers Move Droplets Labs-on-a-chip promise inexpensive and portable biological and chemical analysis. The key to making the tiny labs work is finding ways to move and mix minuscule amounts of substances. |
Technology Research News
April 9, 2003 |
Biochip moves liquids with heat Researchers from Princeton University have made a microscopic device that uses heat to move, mix and split droplets of liquid. The device could be used in small, battery-operated chemical sensors and hand-held medical testers. |
Chemistry World
April 30, 2015
Jessie-May Morgan |
Salt and flavor reach a compromise Scientists in the UK have developed a water-in-oil-in-water emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavor. |
Chemistry World
March 30, 2009
Ned Stafford |
Moving forward: self-propelling oil droplets In the latest step toward creation of artificial living cells in a laboratory, a team of Japanese researchers has developed a new variety of oil droplets that propel themselves through an aqueous solution. |
Chemistry World
September 3, 2008
Hayley Birch |
Double emulsions could carry combination therapies US scientists have made nanoscale water-in-oil-in-water emulsions that could have important applications in drug delivery. |
Technology Research News
December 17, 2003 |
Chip uses oil to move droplets Researchers from North Carolina State University have devised a way to manipulate tiny droplets and particles on a chip. Key to the system is suspending what needs to be moved in a heavier liquid. |
Chemistry World
January 17, 2014
Katia Moskvitch |
Life may have begun in a tiny water droplet Chemical reactions run much faster and more efficiently when they take place in tiny droplets rather than in freestanding water -- such as a puddle or a lake, say researchers. |
