If you have ever tried your hand at homemade mayonnaise, hollandaise sauce or other emulsions, then there’s a good chance they’ve “broken” or separated on you. There’s no need to start from scratch if ...

Emulsions—mixtures of oil droplets suspended in water—may take much longer to reach equilibrium than previously expected, according to a recent study by Harvard researchers. In a class of mixtures ...

The aim of this study was to develop protocols for and evaluate the use of all-atom full system molecular dynamic (MD) simulations of emulsion systems in the development of molecularly imprinted ...

Named after the two-faced Roman god Janus to reflect its dual-purpose design, researchers present a novel membrane system – a Janus channel of membranes (JCM) – capable of simultaneously separating ...