Formulation problems with emulsions and foams

Emulsions and foams are prevalent in foods and personal care products where an understanding of the nanoscale interactions and interfacial properties of these materials is crucial for improvements in formulation and processing. Thus, we have also extended our approach to focus on more applied systems including double emulsions in food applications, emulsions in personal care products, in dairy based foods, and encapsulation for delivery of a flavor or benefit using microcapsules. All of these projects have been in collaborations with external research bodies or industrial partners.

You can read about a case study on our general approach to working on emulsions formulation problems here.

Microfluidic devices and emulsion fabrication

Our group has also developed a series of microfluidic platforms for drop generation and to measure drop interactions. In the bulk emulsion fabrication, we use both more standard emulsification methods for polydisperse emulsions as well as rotary membrane emulsification processes to fabricate emulsions with monodisperse drop size distributions.