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The 99 pages that link to Emulsion, each with the reason it gives.

• Surface tensionRelated: Creating droplets increases interfacial area, making surface tension central to emulsion formation.

• SurfactantRelated: Surfactants stabilize droplets and slow their coalescence in many emulsions.

• CosmeticsRelated: Creams and lotions commonly rely on emulsions to combine oil and water.

• TemperaNarrower topic: Tempera’s binder is an emulsion that keeps oil and water components combined.

• ColloidBroader topic: It is the liquid-in-liquid form found in products such as mayonnaise and milk.

• SoapRelated: Soap helps disperse oil droplets in water during washing.

• MayonnaiseNarrower topic: Mayonnaise is an oil-in-water emulsion, with tiny oil droplets suspended in its watery phase.

• Aqueous solutionCompared with: An emulsion is a multiphase dispersion, unlike a homogeneous aqueous solution.

• MicelleCompared with: Unlike an emulsion, a micelle is an aggregate of amphiphiles rather than droplets of bulk liquid.

• Milk fatNarrower topic: Milk fat globules form the dispersed phase of milk’s natural emulsion.

• AmphiphileRelated: Amphiphiles can stabilize the boundary between the dispersed liquid and its surroundings.

• Coconut milkNarrower topic: Coconut milk’s fat droplets are dispersed in water, though they can separate over time.

• Ostwald ripeningRelated: Ostwald ripening can enlarge droplets and destabilize emulsions even without collisions.

• Ice creamRelated: Ice cream mix contains dispersed fat droplets that help shape its texture.

• CookingRelated: Sauces such as mayonnaise depend on managing emulsions during preparation and heating.

• CreamNarrower topic: Milk and cream are emulsions of fat droplets in a watery phase.

• HomogenizationNarrower topic: Many homogenization processes reduce the droplet size of an emulsion.

• MixtureBroader topic: Emulsions are a specific liquid–liquid form of heterogeneous mixture.

• SuspensionCompared with: An emulsion disperses liquid droplets, whereas a suspension disperses solid particles.

• DetergentRelated: Detergents can stabilize oil droplets dispersed in wash water.

• Plant milkRelated: Oil droplets from nuts and seeds can separate unless processing stabilizes the drink.

• SolutionBroader topic: An emulsion is a colloidal system, not a molecularly homogeneous liquid solution.

• LecithinRelated: Lecithin helps keep oil droplets dispersed in water rather than quickly separating.

• Vegetable oilRelated: Oil forms emulsions with water in foods such as mayonnaise.

• Critical micelle concentrationCompared with: Emulsions contain liquid droplets, unlike the smaller molecular aggregates formed above a CMC.

• EmulsifierNarrower topic: An emulsifier helps create or stabilize this dispersed-liquid structure.

• MakeupRelated: Many creams and liquid foundations are emulsions.

• MargarineNarrower topic: Margarine’s water and fat phases are held together as an emulsion.

• Salad dressingRelated: Many dressings depend on emulsions to distribute oil through water-based ingredients.

• CondimentRelated: Mayonnaise and some dressings rely on emulsions for their creamy texture.

• Dosage formBroader topic: Emulsions allow certain liquid or oil-based drug preparations to be administered.

• Eggs as foodNarrower topic: Yolk compounds help keep oil droplets dispersed in egg-based sauces.

• Food chemistryBroader topic: Emulsions explain the structure and stability of foods such as mayonnaise and milk.

• GlazeNarrower topic: Some glossy butter-based glazes depend on a stable blend of fat and water.

• SaladNarrower topic: Mayonnaise-based dressings and some vinaigrettes rely on emulsions to stay blended.

• VinaigretteNarrower topic: Vinaigrette is usually a temporary emulsion of oil droplets in an acidic liquid.

• CocktailRelated: Shaking can disperse oils, citrus, or egg into a temporarily unified drink.

• HummusNarrower topic: Blending tahini, oil, and water-based ingredients creates a stable, creamy mixture.

• Soy milkNarrower topic: Soy milk’s suspended oil droplets help explain its tendency to separate.

• Whipped creamNarrower topic: Unwhipped cream is an oil-in-water emulsion that whipping converts into a foam.

• FoamCompared with: Emulsions disperse liquid droplets, whereas foams disperse gas bubbles.

• MiscibilityCompared with: Emulsions keep incompatible liquids dispersed rather than forming one homogeneous phase.

• Oat milkRelated: Added oil in some formulations is dispersed through the water-based drink.

• PastryRelated: Creams, custards, and some batters depend on stable mixtures of fat and water.

• PestoRelated: Pesto’s oil coats and carries its water-containing ingredients without forming a perfectly stable emulsion.

• Almond milkRelated: Almond fats and water form an unstable mixture that can separate during storage.

• Chili sauceRelated: Oil-and-water ingredients can separate unless a sauce’s formulation stabilizes them.

• GazpachoRelated: Blending olive oil with watery vegetables creates a creamy, temporarily stable soup.

• GelatoNarrower topic: Gelato’s fat droplets are dispersed through its water-based mixture.

• Hair conditionerNarrower topic: Cream conditioners commonly suspend oily ingredients in a water-based emulsion.