Food Engineering
Forcing a liquid at high pressure through a narrow valve to break dispersed droplets into smaller ones, stabilising the emulsion.
Why packaged milk doesn't separate into a layer of cream on top, the way fresh, unprocessed milk does.
A dispersion of one immiscible liquid in another, stabilised by an emulsifier. Oil-in-water as in milk and mayonnaise, or water-in-oil as in butter and margarine.
The relation giving the settling velocity of a sphere in a fluid, proportional to the square of particle diameter and the density difference, and inversely proportional to viscosity.
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