Separation of liquid–liquid emulsions is a challenging problem that has gained importance
with the development of unconventional oil resources. Large volumes of water contaminated …

Nanoparticles (NPs) are currently gaining wide acceptance in the field of petroleum
engineering. They are applied in different areas of petroleum exploration and production …

Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs)
for three-dimensional printing (3DP) and flavor compounds delivery were investigated. The …

The current study reported novel oil-in-water high internal phase emulsions (HIPEs)
stabilized by oleogel and a protein. Effects of ethyl cellulose (EC, oleogelator) and oil …

Diets containing partially hydrogenated oils (PHOs) expose the human body to trans fatty
acids, thus endangering cardiovascular health. Pickering high internal phase emulsions …

Macroemulsions rendered stable by adsorbed colloidal particles are termed Pickering
emulsions. If the volume fraction of dispersed phase exceeds around 0.75, the emulsions …

The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high
internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs …

Plant protein-based diets (eg, egg or meat alternatives) have emerged as a promising
approach for developing healthy and sustainable food systems. Mayonnaise, a formulated …

There is still a debate about the effectiveness of native globular proteins to perform as
Pickering-like stabilizers for oil-in-water high internal phase emulsions (HIPEs). In the work …

A book of 420 pages with the simple title Rheology, written in 2006, that's intriguing! After an
introduction and a literature survey (citing many of the classical works on fluid mechanics …