The ability of two liquids to mix in a stable manner can be complicated. The same goes for metals and other compounds in an alloy. Foodstuff may readily clump or separate and become inedible. A better understanding of mixing phenomena can be obtained by 3D X-ray techniques, which reveal microscopic or molecular changes in products. It is a help to identify the right chemical/molecular environments required to enhance durability and shelf-life.

Characterizing Materials to Harvest Waste Energy

Solid Lipid Nanoparticles to Color Food

Stabilizing Emulsions for Beverages