Emulsification is a process in which immiscible liquids are stabilized into a dispersed system through the action of surfactants at the interface, thereby reducing interfacial tension and preventing phase separation.
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Monodisperse Double Emulsions Generated from a Microcapillary Device
Andrew S. Utada, Élise Lorenceau, Darren R. Link et al. · Science · 2005 · 2.2K citations
Re-coalescence of emulsion droplets during high-energy emulsification
Seid Mahdi Jafari, Elham Assadpoor, Yinghe He et al. · Food Hydrocolloids · 2007 · 798 citations
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Centre National de la Recherche Scientifique
Paris, France
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Food Research Institute
Tsukuba, Japan
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Wageningen University & Research
Wageningen, The Netherlands
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191 publications
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Chinese Academy of Sciences
Beijing, China
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South China University of Technology
Guangzhou, China
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University of Tsukuba
Tsukuba, Japan
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Institute of Process Engineering
Beijing, China
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- Colloids and Surfaces A Physicochemical and Engineering Aspects
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