Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

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