emulsion

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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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Wikidata facts

Image: Emulsions.svg

Show 2 more facts

Commons category: Emulsions
exact match: purl.obolibrary.org/obo/ENVO_00010506

Sources (6)

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~19 min read

Article

17 sections

Contents

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

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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.