Author: user
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Understanding Emulsions Under Shear: Simulating Mayonnaise with Lattice Boltzmann Methods
Emulsions — mixtures of two immiscible fluids where one is dispersed in the other in the form of droplets — are ubiquitous in both industrial and consumer products, from cosmetics and coatings to food applications such as mayonnaise. The stability and behavior of these emulsions under mechanical stress is a critical factor in formulation, processing,…