Emulsions are a critical element in tons of sauces, dressings, desserts, and more. What specific purpose do they serve, and ...

IT has been shown by Frazer 1,2,3 that a fat, such as triolein, is only partially digested in the intestine by the pancreatic juice. Hydrolysis determines the path taken by the absorbed fatty ...

In the case of this particular emulsification strategy, the presence of a bulk protein is also critical for the formation of a stable emulsion. Add 200 μl of the aqueous phase to the oil ...