Microemulsion

In a paper published in the December Chaos, researchers at the University of Liège in Belgium call this microemulsion of oil and water the mayonnaise droplet. ❋ Laura Sanders (2009)

Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles. ❋ Unknown (2010)

Eastoe and colleagues describe the development of a special type of microemulsion -- a mixture of oil and water (mayonnaise is an edible emulsion) -- that may solve this problem. ❋ PhysOrg Team (2010)

Here, we present a new technique for the rapid preparation of porous coordination polymer nanocrystals that combines non-aqueous inverse microemulsion with ultrasonication. ❋ Daisuke Tanaka (2010)

Eastoe and colleagues describe the development of a special type of microemulsion - a mixture of oil and water (mayonnaise is an edible emulsion) - that may solve this problem. ❋ Unknown (2010)

In laboratory tests using cadmium and zinc nanoparticles, they demonstrate how the oil and water in the microemulsion separated into two layers when heated. ❋ Unknown (2010)

The researchers said they developed a special type of microemulsion -- a mixture of oil and water -- that might solve the problem. ❋ Unknown (2010)

In laboratory tests using cadmium and zinc nanoparticles, they showed how the oil and water in the microemulsion separated into two layers when heated. ❋ Unknown (2010)

Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion - a mixture of oil and water (mayonnaise is an edible emulsion) - that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles. ❋ Unknown (2010)