Consumers' preferences for foods and food ingredients are shifting, with a greater emphasis on increasing the amount of plant-based options in the diet.

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...

The objective of this project is to design and fabricate a novel kind of nanocomposite materials, nanowire-colloidal composite particles, using self-assembly and emulsion polymerization. The ...

Particles are of a colloidal size if their size falls in the range of 1 to 1000nm. A colloid is system whereby colloidal particles are suspended in a continuous medium. They are stable and do not ...