When a particle is immersed in a fluid, a range of processes causes the interface to become electrically charged. Some of the most commonly found charging mechanisms include adsorption of charged ...

Physicists have found the first direct evidence for the last of the 12 subatomic particles considered the fundamental building blocks of matter. A research team from the United States, Japan, Korea, ...

Microtrac’s MRB Stabino Zeta (Fig. 1a) measures zeta streaming potential, pH, conductivity, and temperature. Zeta and streaming potential are commonly used to characterize the stability of emulsions, ...

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

It will be seen from Fig. 1 that, associated with the 'star5, there is one track, marked m, which shows frequent changes in direction. The points of scattering are most frequent near the centre of the ...

Flavor emulsions are water and oil emulsions typically prepared as a concentrate and can be diluted during the formation of a final product. Two flavor emulsion types are primarily used in the food ...

Light obscuration to measure the large tails >5 μm DLS, or laser diffraction, to measure the mean and standard deviation of the distribution The AccuSizer ® is the preferred technique to measure the ...

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and the emulsion stability. Large emulsion ...