Oleogels represent a class of structured oils in which liquid lipids are immobilised within a three-dimensional network of gelators, offering a versatile route to replace solid fats in food, ...

Emulsions of oil-based pesticides are widely used in agriculture, although they are a major environmental and health hazard because they bounce off plant surfaces due to their hydrophobic nature, ...

This study is on the spontaneous pattern formation technology based on a bottom–up approach. The importance of spontaneous pattern formation is that not only can high function and structure be ...

Summer means salads. And salads are even more delicious with a good dressing. Most salad dressings are temporarily stable mixtures of oil and water, known as emulsions. But how do salad dressing ...

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.

Most of the skincare products are intrinsically unstable, as per the second law of thermodynamics, as these products signify a combination of two or more substances that are immiscible in each other.