Researchers have discovered proteins with emulsifying action that can be readily released from yeast cell walls. One of them exhibited emulsifying activity comparable to that of casein, a milk-derived ...

Every home cook has experienced the frustration of a “flimsy” sauce—one that looks great for a second, then suddenly breaks ...

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Dominic has a degree from the University of Winchester in film production and is currently studying for his second degree in biology at the Open University. Dominic has a degree from the University of ...

Emulsifiers in ultra-processed foods may increase the chance of developing type 2 diabetes, according to a new paper. After analyzing the health data of 104,139 adults over 7 years – and accounting ...

A recent study conducted by French researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam has highlighted a concerning link between the consumption of ...

An emulsion is a mixture of two or more liquids that are usually not mixable but mix under specific circumstances — generally by using substances that help them mix. These substances are called ...