The structural and chemical uniformity of traditional emulsions facilitates their production; however, this simplicity also limits the scope of their applications. Multiphase or ‘multiple’ emulsions ...

Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study. Scientists from the ...

This paper reports the preparation of encapsulated particles as models of cells using an alternating droplet generation encapsulation method in which the number of particles in a droplet is controlled ...