Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

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.

This study introduces a dual-particle emulsion design that separates sensing and stabilization roles, enabling robust SERS detection in complex biological and environmental samples. (Nanowerk ...

Penn State researchers have developed a new nanoparticle, depicted here, that can prevent mineral buildup in oil extraction equipment and stabilize a commonly used emulsion, or liquid mixture.

A new type of 'bijel' could one day lead to applications in soft robotics, liquid circuitry, and a host of other applications that could benefit from shape-shifting fluids. A new two-dimensional film, ...

Engineers develop magnetic nanoparticles that separate the last droplets of oil from produced water at wells. Oil and water tend to separate, but they mix well enough to form stable oil-in-water ...