… Here, we disclose an integrated microfluidic emulsion creamer that … emulsion and then
reintroduces the oil to disperse the droplets at the circuit terminus for analysis. Creamed emulsion …

… produced forms the continuous phase of the water-in-oil emulsion. Centrifugal pumps,
separators, and homogenizing valves break the concentrated oil-in-water emulsion and a scraped …

… the continuous phase of emulsions, while gelling agents are ingredients used to form a gel
in the continuous phase of emulsions. Therefore, texture modifiers improve emulsion stability …

… coffee creamer). There are two major categories of conventional food emulsions currently
utilized by the food industry: oil-in-water (O/W) and water-in-oil (W/O). O/W emulsions consist …

… , the properties of Pickering emulsions integrated by EWP … the integrated Pickering emulsions.
These results have important implications for the formulation and production of emulsion …

… This systematic review evaluates the integration of sensory analysis in low- fat emulsion …
and functional properties of powdered creamers. The emulsion was processed with 40% total …

Membrane emulsification (ME)[1–4] has received increasing attention over the last 20 years
as an alternative to other methods of emulsification, such as high pressure homogenizers, …

… protein layer, the unflocculated emulsion has good stability over … depletion flocculation in
concentrated emulsions of this type … produces a very strong emulsion droplet network which can …

… suited for emulsification in acidic environments where caseins cannot be used. The heat
stability of whey protein emulsions is lower than that of casein stabilized emulsions. This is a …

… The impetus for using water-in-oil emulsions grew initially from a desire to develop low-cost …
Developments in droplet analysis platforms, dosing strategies, and integrated workflows …