Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

Oil–water emulsions are widely generated in industries, which may facilitate some
processes (eg, transportation of heavy oil, storage of milk, synthesis of chemicals or …

It is highly attractive to develop highly efficient oil-in-water (O/W) emulsion separation
technologies for promoting the oily wastewater treatment. Herein, a novel inversely …

Crude oil emulsions are commonly encountered in oilfield-related industries. Some of these
emulsions are formed in-situ during the tertiary enhanced oil recovery process. Additionally …

Smart polymeric materials with dynamically tunable physico‐chemical characteristics in
response to changes of environmental stimuli, have received considerable attention in …

Protein nanoparticles, PNPs, have played a long‐standing role in food and industrial
applications. More recently, their potential in nanomedicine has been more widely pursued …

Increasing modal variations of stimulus-responsive materials ensure the high capacity and
confidentiality of information storage and encryption systems that are crucial to information …

The economic development, utilization of petroleum and industrial production have
produced a large quantity of emulsified oily wastewater, which will pose a serious threat to …

In vitro and in vivo studies have demonstrated the bioactivity of rutin, a dietary flavonol
naturally found in several plant species. Despite widespread knowledge of its numerous …