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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.

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

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

• 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.

• 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.

• 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.

• MakeupRelated: Many creams and liquid foundations are emulsions.

• 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.

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

• 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.

• RouxRelated: A smooth sauce depends on dispersing fat and flour evenly through its liquid.

• Clarified butterRelated: Butter’s fat and water are held together in a structured mixture before heating separates them.

• Fatty alcoholRelated: Fatty alcohols help stabilize creams and lotions, often alongside emulsifying ingredients.

• Milk teaRelated: Milk’s fat is dispersed in the watery tea, contributing to a smooth, cloudy drink.

• MoisturizerRelated: Many creams and lotions are emulsions of oil and water.

• Buffalo wingRelated: The sauce's butter and vinegar-based hot sauce form a coating when tossed together.

• Chocolate milkRelated: Milk fat exists as droplets, while stabilizers can help maintain a uniform drink.

• BouillabaisseRelated: Rouille’s creamy texture depends on keeping oil dispersed in its other ingredients.

• Culinary artsRelated: Sauces such as mayonnaise rely on stable emulsions.

• Piña coladaRelated: Shaking or blending helps disperse coconut fat through the watery juice and alcohol.

• Stearyl alcoholRelated: Stearyl alcohol helps stabilize emulsions by structuring their oil-rich regions.

• Tomato soupRelated: Blending fat and tomato liquid can make creamy soup more uniform.

• CandyRelated: Emulsions help keep fat and water evenly combined in fillings and caramels.

• Cetyl alcoholRelated: Cetyl alcohol helps stabilize oil-and-water mixtures in creams.

• Choux pastryRelated: Egg yolk helps bind the dough’s water and fat into a cohesive paste.

• Thai teaRelated: Stirring milk into tea disperses fat droplets through the water-based drink.

• Chicken tikka masalaRelated: Fat from cream or butter disperses through the sauce for a cohesive texture.

• Chocolate cakeRelated: A stable batter emulsion helps distribute fat and water for an even texture.

• EggnogRelated: Egg yolk helps keep fat droplets dispersed through the dairy.

• Macaroni and cheeseRelated: A stable sauce keeps cheese fat dispersed through its liquid rather than separating.

• Noodle soupRelated: Fat dispersed through broth can create a creamy, stable-looking soup.

• Chili sauce and pasteRelated: Oil-based chili sauces may rely on an emulsion for a smooth texture.

• Drops and bubblesRelated: Emulsions are dense populations of liquid drops stabilized against coalescence.