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Updated: Aug 20, 2025

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
Published on: June 27, 2025
Hui Niu1, Wenduo Wang2, Zuman Dou3
1Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
Emulsion stability depends on interfacial film properties. This review details multiscale methods to study emulsion instability and optimize interfacial films for tailored delivery systems.
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