Background Considering the global rise of obesity and food-linked cardiovascular diseases,
food industries are often challenged to produce low fat or fat-free products. Incorporation of …

In this perspective paper, we highlight the numerous open problems in the topic of stability of
emulsions and foams, focusing on the simplest case of dispersions stabilized by surfactants …

Reversible deactivation radical polymerization of hydrophilic monomers in water is often
poorly controlled due to several side reactions. It results in polymers with broad molecular …

Coalescence of micrometer-scale droplets is impacted by several parameters, including
droplet size, viscosities of the two phases, droplet velocity, angle of approach, as well as …

The physics of foams and emulsions has traditionally been studied using bulk
foam/emulsion tests and single film platforms such as the Scheludko cell. Recently there has …

We have studied emulsions made with two-and three-phase oil–water–surfactant systems in
which one of the phases is a microemulsion, the other phases being water or/and oil excess …

Emulsions, microemulsions, and foams are dispersions of two immiscible fiuids stabilized by
surface-active species. Emulsions and microemulsions are dispersions usually made with …

Over the last years several studies have been conducted to understand emulsion formation
and its behavior. In some applications, the aim is the phase separation of the emulsions …

Hypothesis The stability of emulsions requires the fast formation of viscoelastic interfaces
between water and oil phases. In double emulsions, two surfactant types (hydrophilic and …

Surface bubbles are present in many industrial processes and in nature, as well as in
carbonated beverages. They have motivated many theoretical, numerical and experimental …