Ulsan National Institute of Science and Technology (UNIST) researchers have discovered a fast, simple, and cheap way to make ...
The behavior of water at hydrophobic interfaces has perplexed scientists for over a century, spanning chemistry, biology, ...
Emulsifiers are regularly used to combine foods that ordinarily wouldn’t mix – for example oil and water. But in recent years questions have been raised about their impact on people’s diets ...
Clove essential oil is a promising antibacterial substance. In a new study, researchers from Dongguk University explore a sustainable way to create carbon quantum dots (CQDs) from clove residue left ...
However, its application has been limited by low water solubility. To overcome this, we decided to explore oil-based Pickering emulsions." In this study, the researchers developed a sustainable ...
A groundbreaking study titled "Water Structure and Electric Fields at Oil Droplet Interfaces" was published in Nature by a collaborative team led by ...
It is speculated that the presence of a bulk protein is necessary to prevent the DNA polymerase from becoming trapped and denatured in the oil/water interface of the emulsion droplets. In the case ...