The content of fat is among the most vital parameters for the quality control of food and feed. Fat provides a substantial contribution to the nutritional value of a product; however, fats like milk ...

Propagation phase-contrast synchrotron radiation microtomography (PPC-SRμCT) has proved to be very successful for examining fossils. Because fossils range widely in taphonomic preservation, size, ...

Homogenization is vital in many industrial processes, including food, cosmetics, and pharmaceuticals. High-pressure homogenization and sonication are two widely used homogenization techniques. However ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

With the increasing shortage of natural resources, innovative technologies that provide for the sustainable use of raw materials are increasingly sought after. Mineralogist Dr. Robert Moeckel is ...

Shear force is any force corresponding to a material’s surface. In liquid, for example, this leads to friction between fluid particles, leading to particle size reduction. In high shear mixing, shear ...

High-pressure homogenization is a powerful technique that can rapidly break apart stubborn cells, for example, by limiting the number of passes needed to disrupt them. The cooling available in a ...