Membrane emulsification is a low‐energy, versatile approach to generating highly uniform droplets by pressing one liquid phase through a porous membrane into a continuous phase. Control of pore size, ...

Emulsification underpins a wide range of processes in food science and bioprocess engineering, enabling the formation of stable dispersions of immiscible liquids for applications from dietary ...

Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or ...

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 ...

A new technique for making emulsions that does not require the ingredients to be intensively mixed has been unveiled by researchers in Bulgaria and the UK. The gentle nature of the emulsion-making ...

Consider upgrading your emulsification process to an ultra-high shear mixer to obtain finer droplet sizes and handle higher viscosity emulsions. Get the essential updates shaping the future of pharma ...

This review article explains how self-emulsifying drug delivery systems can increase the solubility and bioavailability of poorly soluble drug. Self-emulsifying drug delivery systems (SEDDSs) have ...