The use of duplex emulsion technology could help to boost the perceived saltiness in reduced sodium processed foods, according to new research. The study – published in Flavour – aimed to provide an ...

The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions ...

Double emulsions are complex, multi-compartment systems in which tiny water droplets are encapsulated within oil droplets, which in turn are dispersed in a continuous aqueous phase. This hierarchical ...

Very high throughput can be achieved in molecular biology reactions by emulsifying or ‘dropletising’ the reaction in an oil carrier, so that millions of droplets each behave as discrete micro-reactors ...

Sensors don’t have to be electronic things; chemists are working hard on clever systems that use phase chemistry to tip off humans about important phenomena. Here, Narani Rakesh and collaborators at ...