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

• ImmiscibilityCompared with: Emulsions suspend immiscible liquids rather than making them one homogeneous phase.

• 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.

• Coconut creamNarrower topic: Coconut cream’s water and fat remain dispersed rather than forming a uniform solution.

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

• Frozen custardNarrower topic: The custard mix combines fat droplets with a water-based mixture.

• Hot chocolateNarrower topic: Fat from chocolate or milk must disperse through the water-based liquid for an even drink.

• 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.

• Caesar saladNarrower topic: Whisking oil with egg and acidic ingredients creates the dressing’s cohesive texture.

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

• ColeslawNarrower topic: Mayonnaise dressing is an emulsion whose stability helps it cling to cabbage.

• Potato saladNarrower topic: Mayonnaise dressing depends on an emulsion to keep oil and water-based ingredients combined.

• Thousand Island dressingNarrower topic: Mayonnaise gives the dressing its smooth, stable texture through emulsification.

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

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

• Gel (colloid)Compared with: An emulsion is defined by liquid droplets; a gel is defined by a connected structure that immobilizes liquid.

• Ingredients of cosmeticsBroader topic: Many creams rely on emulsions to combine oily and watery ingredients.

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

• Ranch dressingNarrower topic: Emulsification explains how oil-rich ingredients can contribute to a smooth dressing.

• 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.

• Egg saladNarrower topic: Mayonnaise brings an oil-and-water emulsion into the egg mixture.

• Egg substituteNarrower topic: Egg yolk helps stabilize oil-and-water mixtures that substitutes may need to reproduce.

• Milk substituteNarrower topic: Oil-and-water emulsions help create the smooth texture of many substitutes.

• Peanut butter and jelly sandwichCompared with: Peanut butter is a concentrated suspension of solids and fat, not a conventional emulsion.

• 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.

• Cream soupNarrower topic: Cream soup relies on a stable mixture of fat and aqueous ingredients.

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

• Green curryNarrower topic: The curry’s creamy appearance depends partly on how fat and water remain dispersed.

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

• Milk coffeeNarrower topic: Milk’s fat-and-water structure helps explain its body and interaction with coffee.

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

• Applications of soft matterBroader topic: Emulsions underpin foods, cosmetics, and pharmaceutical formulations.

• Binary fluidCompared with: Unlike a homogeneous binary fluid, an emulsion contains distinct dispersed domains.

• CarbonaraNarrower topic: Egg yolk, cheese, and starchy pasta water combine into a cohesive sauce.

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

• Component (mixtures)Broader topic: Its liquid components form distinct dispersed and continuous phases.

• Drop and bubble phenomenaBroader topic: Drop breakup and coalescence determine emulsion size, stability, and texture.

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

• Interactions in fluidsBroader topic: Interfacial forces govern droplet formation, stability, and coalescence.

• Non-dairy creamerNarrower topic: Creamer disperses fat droplets through water to create a smooth, pourable mixture.

• Suutei tsaiNarrower topic: Stirring or pouring can disperse milk fat through the water-based tea, shaping its texture.