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Research
62,564 papers- Emulsion Techniques for the Production of Pharmacological Nanoparticles.ReviewMacromolecular bioscience · 2019Jenjob R, Phakkeeree T, Seidi F et al.DOI: 10.1002/mabi.201900063
- Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids.ReviewComprehensive reviews in food science and food safety · 2020Wang C, Sun C, Lu W et al.DOI: 10.1111/1541-4337.12621
- Double Emulsion Droplets as a Plausible Step to Fatty Acid Protocells.ReviewSmall methods · 2023Douliez JPDOI: 10.1002/smtd.202300530
- Raman Spectroscopy of Emulsions and Emulsion Chemistry.ReviewCritical reviews in analytical chemistry · 2024Jin H, Ma Q, Dou T et al.DOI: 10.1080/10408347.2023.2228411
- Lipid Emulsion, More Than Reversing Bupivacaine Cardiotoxicity: Potential Organ Protection.ReviewJournal of pharmacy & pharmaceutical sciences : a publication of the Canadian Society for Pharmaceutical Sciences, Societe canadienne des sciences pharmaceutiques · 2017Motayagheni N, Phan S, Nozari A et al.DOI: 10.18433/J30D2V
- Double emulsion solvent evaporation techniques used for drug encapsulation.ReviewInternational journal of pharmaceutics · 2015Iqbal M, Zafar N, Fessi H et al.DOI: 10.1016/j.ijpharm.2015.10.057
- Recent advances in improving stability of food emulsion by plant polysaccharides.ReviewFood research international (Ottawa, Ont.) · 2020Shao P, Feng J, Sun P et al.DOI: 10.1016/j.foodres.2020.109376
- Low salt protein-based emulsion: Health and quality win-win challenge.ReviewInternational journal of biological macromolecules · 2025Wang KDOI: 10.1016/j.ijbiomac.2025.141951
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Encyclopedic overview
17 sectionsContents
- Etymology
- Appearance and properties
- Instability
- Monitoring physical stability
- Accelerating methods for shelf life prediction
- Emulsifiers
- Mechanisms of emulsification
- Uses
- In food
- In health care
- Applications in pharmaceutical industry
- In firefighting
- Chemical synthesis
- See also
- Citations
- General and cited references
- External links
frame|right|
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion more narrowly refers to when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working.
Excerpted from Wikipedia’s “emulsion” article, available under the CC BY-SA 4.0 licence.
Gallery (6)
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